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Recipe Summary

prep:
15 mins
bake:
25 mins
cool:
5 mins
total:
45 mins
Servings:
6
Yield:
12 enchilada cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. Microwave tortillas, a few at a time, about 30 seconds or until pliable, then press carefully into the prepared muffin cups. Lightly coat the insides of the tortilla cups with cooking spray. Bake about 10 minutes or until crisp; cool.

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  • Meanwhile, in a medium bowl combine chicken and salsa. Divide chicken mixture among the crisp tortilla cups. Sprinkle with cheese. Bake for 15 to 18 minutes more or until filling is hot and bubbly.

  • Cool in muffin cups on a wire rack for 5 minutes. Remove enchilada cups from muffin cups. Top with pico de gallo and, if desired, drizzle with crema.

Nutrition Facts

302 calories; fat 14g; cholesterol 106mg; saturated fat 6g; carbohydrates 16g; mono fat 2g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 2g; protein 26g; vitamin a 627.9IU; vitamin c 7.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 5.7mg; vitamin b6 0.2mg; folate 7.4mcg; vitamin b12 0.3mcg; sodium 666mg; potassium 208mg; calcium 228mg; iron 1.1mg.
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