Go Back
+ servings

Creamy Chicken Taco Cups

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 cups


  • 2 cups of roasted chicken chopped
  • 1/2 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


  • 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.