Cheesy Chicken Enchilada Bites
Cheesy Chicken Enchilada Bites
There are few things on this earth better than really good enchiladas. I make a pretty mean enchilada, in fact I’m kinda famous for them (don’t worry I’ll share the complete recipe one day). I love enchiladas, but a full plate of them is pretty heavy for lunch, so I came up with these enchilada bites as a way to get my enchilada fix during lunch time without stuffing myself to capacity.
I made these delicious enchilada bites for the first time a few weeks ago and I was so happy with the way they turned out! The melty cheese center and zesty enchilada sauce combine to make an unforgettable taste explosion that will have you craving more (betcha can’t eat just one!). You can bet I will be making these on a regular basis. I love making a big batch, throwing them in the refrigerator and then heating them up as needed throughout the week for an effortless lunch.
Save RecipeIngredients
- 1 cup Monterey Jack cheese
- 1 cup cooked chicken (preferably shredded)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/4 tsp sea salt
- 1 cup enchilada sauce
- Corn tortillas
- Mini muffin pan
- Circle cookie cutter
Instructions
- Preheat oven to 400 degrees
- Mix cheese, chicken, cumin, garlic powder, chili powder, sea salt and enchilada sauce together in a bowl.
- Lightly grease your mini muffin pan
- Using a circle cookie cutter, cut the corn tortillas into circles.
- Press the circles into the mini muffin pan forming little cups
- Fill the cups with the enchilada mixture
- Bake for 15 minutes
- Top with sour cream, guacamole or both.
You can have these Enchilada bites for lunch or serve them at your next party. They make a satisfying appetizer for any get together you have.
Hope you enjoy them as much as we do!
