I love to serve good, practical finger food for my Super Bowl parties. I have learned from experience because little plates and dips tend to get scattered about end sometimes end up on my floor. Instead, now what I do is prepare appetizers like these. This is a simple shell in a muffin pan filled with so many delicious Mexican flavors. Once baked, they hold together beautifully like a muffin and are the perfect finger foods for when I have way too many people in my house and I do not want to end up with a huge mess everywhere!
Check out what our friends over at Old El Paso had to say about these:
“Just grab your favorite enchilada sauce, mix and bake everything up together, and these delicious little cups will be ready to share in no time. Definitely a fun new “winner” of a recipe, if you ask me!”
Oh yeah, I certainly agree! Mix it up every time you make these to include whatever toppings you have on hand at the moment!
Ingredients
1 (10-count) package Old El Paso™ Small Flour Tortillas
1 (10-ounce) can Old El Paso™ Red Enchilada Sauce
1 (14-ounce) can Del Monte black beans, rinsed and drained
1 (4-ounce) can Old El Paso™ chopped green chiles
2 cups shredded cooked chicken (*or other desired filling, see options below)
½ cup whole-kernel corn
1 cup shredded Kraft Mexican-blend cheese
¼ cup chopped fresh cilantro
¼ cup thinly-sliced green onions
Instructions
Tuck each of the tortillas into the cups of a standard-sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle (since we’ll need an opening for the filling later). Bake for 10-12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.
While the tortillas are baking, combine the enchilada sauce, black beans, green chiles, chicken, and corn together in a large mixing bowl. Toss until the ingredients are evenly combined.
Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim. Place a pinch of cheese on top of each tortilla cup. Then return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.
Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions. Serve warm.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this with a dollop of sour cream over the top
Thanks again to Old El Paso for this amazing recipe.