Creamy Chicken Taco Cups
Servings 12 mini taco cups
Equipment
- Muffin Tray
Ingredients
Chicken Mixture:
- 2 cups of roasted chicken chopped
- ½ cup of black beans
- 2 tbsp cilantro lime rice
- 2 tbsp cotija cheese finely grated
- 2 tbsp green onions diced
- 2 tbsp cilantro chopped
- Juice from 1/2 a lime
- 2 tbsp sour cream
- 2 tbsp salsa
- Sea salt and freshly cracked pepper to taste
Other Ingredients:
- 3 large flour tortillas cut into large circles
- Refried beans
- Cheddar cheese grated
Garnish:
- Sour cream
- Cilantro chopped
- Green onions chopped
- Tomatoes diced
- Avocado diced
- Salsa
Instructions
- Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
- Prepare the chicken mixture by chopping the chicken then combine it with the beans/rice, the cotija cheese, green onion, cilantro, juice from 1/2 a lime, sour cream, and salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.
- Make the taco cups by 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.
- Fill the taco cups by adding 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.
- Bake the taco cups by placing them into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp.
- To serve, garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa and hot sauce, if desired. Enjoy.