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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; total fat 14g; saturated fat 6g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 106mg; sodium 666mg; potassium 208mg; carbohydrates 16g; fiber 1g; sugar 2g; protein 26g; trans fatty acidg; vitamin a 628IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 6mg; vitamin b6mg; folate 7mcg; vitamin b12mcg; calcium 228mg; iron 1mg.

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