Ingredients
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12
Flour Tortillas
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1
Can Condensed Cream of Soup
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1.25 cups
Sour Cream
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.75 cups
Picante Salsa
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1 teaspoon
Chili Powder
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3 cups
Cooked Chicken Chopped
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1 cup
Shredded Monterey Jack
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4 ounces
Chopped Tomato and Green Onion
Directions
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Heat the oven to 350°F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
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Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
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Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.
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