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Creamy Chicken Taco Cups

Creamy Chicken Taco Cups

My lucky husband got to eat out with his co-workers at a very nice Japanese restaurant in Portland.  I decided to make something fun & tasty for dinner so I threw these taco cups together with some leftovers from the refrigerator.  I used a large biscuit cutter to cut flour tortillas into small circles then placed them in a muffin tin.  I added some refried beans to the cups then a chicken mixture that had sour cream, salsa, green onions, cilantro, and cotija cheese.  I topped them off with a small amount of cheddar cheese before baking them until they were crisp and delicious.  I garnished each mini taco cup with sour cream, avocado, tomatoes, green onion, and cilantro.  They were a big hit with my kids and I and we gobbled them right up.

Creamy Chicken Taco Cups

Preheat the oven to 425 degrees.  Coat a muffin tray with cooking spray.

Chop up the chicken then combine it with the beans/rice, the cotija cheese, most of the green onion, most of the cilantro, juice from 1/2 a lime,  the sour cream, and the salsa.  Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.

Use a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas.  Carefully place the flour tortilla circles into the muffin tray.

Creamy Chicken Taco Cups

Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture.  Top each cup with a small about of cheddar cheese.

Creamy Chicken Taco Cups

Place into the oven and bake for 15-20  minutes, or until heated through and the tortillas are crisp.  Garnish the top with sour cream, avocado, tomato, green onion, and cilantro.  Serve with salsa if desired.  Enjoy.

Creamy Chicken Taco Cups

 

Creamy Chicken Taco Cups

Creamy Chicken Taco Cups

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cups

Ingredients

  • 2 cups of roasted chicken chopped
  • ½ cup of black beans with 2 tbsp Mexican rice mixed together (leftovers)
  • 2 tbsp cotija cheese
  • 2 tbsp green onions diced
  • 2 tbsp cilantro chopped
  • Juice from 1/2 a lime
  • 2 tbsp sour cream
  • 2 tbsp roasted tomato salsa see link above
  • Sea salt and freshly cracked pepper to taste
  • 3 large flour tortillas cut into large circles
  • Refried beans see link above
  • Garnish:
  • Sour cream
  • Cilantro
  • Green onions
  • Tomatoes
  • Avocado
  • Salsa

Instructions

  • Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
  • Chop up the chicken then combine it with the beans/rice, the cotija cheese, most of the green onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.
  • Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese.
  • Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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42 Comments

  1. Hi Pam,
    I nominated you for the Versatile Blogger Award. (You can find more info on my Blog).
    Thank you for being such an inspiration, I always come away from your blog drooling 😀
    x

  2. YUM! I could wait and make these the next time my husband won’t be home for dinner, but I think he would love these as much as my children! I am cooking all day today (and tomorrow) for a party on Saturday, and need a quick and easy dinner tonight. I think this is going to be perfect!

  3. These mini tacos are simply adorable. My kids would devour them as well. I am impressed by how much you packed into one tiny muffin tin. How many tacos did your kids end up eating? I am so going to try this for my kids as it gives tacos a new twist.

  4. My modus operandi is to creep blogs…BUT, I stumbled across you fabulous blog yesterday and I think this is the beginning of a great love affair. Enough so, that I went to the grocery store after work & made two of your recipes for my family. They loved them! Thank you for sharing your beautiful work. Best to you and yours!

  5. How fun those are Pam! Wouldn’t those be a fantastic thing to make for a ladies luncheon of something? I love it. You always inspire the chef in me!
    Hugs
    Kris

  6. These ARE delicious and were a great “clean-out-the-fridge” meal for me! I thought this was such a delicious recipe! My husband and children gobbled them up. We made a bunch of side dishes but these taco cups were all anyone ate. Sooooo tasty! Thanks for the great idea! Keep them coming! I am a faithful reader and user of your blog. Whoever you are Pam, you rock! I have made about half of my meals lately from recipes you’ve invented and posted. You’re great! Thanks so much for taking your time to do this!

  7. These were great! I made them for a party and everyone liked them! I made a few changes (out of necessity). I didn’t have refried beans, used a 90 second packet of Uncle Ben’s Santa Fe flavored rice and bean mix, and made them in a mini muffin pan as smaller, bite sized apps. I kept the recipe the same otherwise and they were wonderful! Thanks!!

  8. I’m making these right now, they’re just about to go in the oven. They look so tasty!

    My wife and I absolutely love your blog. We’ve been looking at it for recipes for a couple of years now. Thanks for sharing!

  9. Made these over the weekend. They were a hit! My four children and my daughter’s friend, my husband and I all gobbled them up. My kids even enjoyed them cold the next day. Would be great to pack in lunches. I can see this being a regular in our house. Thanks for another great recipe!

  10. I made these for my superbowl party and they were a hit! I just used black beans, no rice, and they came out great!