Cheesy Chicken Tortilla Cups


Reveal day for Group D in the Secret Recipe Club has arrived again and it’s time to make the big reveal.

The blog that I was assigned this month is So Tasty, So Yummy, a very fitting name, if I do say so myself. I had a difficult time choosing just one thing, as is normally the case. I decided early on to focus on a more savory dish as Monday’s are always our This Week’s Cravings days and I had originally had a sweet dish prepared for that (I changed a few days ago and am saving the other for another week). Just to be clear, Katie has lots of delicious sweet recipes and it really was hard to stay away from them. Her savory recipes are just as difficult to choose between. Lots of great ideas, but after narrowing it down to 6 choices, I let mini-chef choose the final recipe. She chose these Cheesy Chicken Tortilla Cups and can I just tell you that I am really grateful she did. They are SO good and they were fun to make.

I only made a few small adjustments. I had to make more because not only is my family huge, but the kids had a few friends over, so we made more than the original recipe called for. Plus, they were super easy to drop into freezer bags to freeze and can be microwaved quickly for a snack. The only other thing I did was use Homemade Taco Seasoning (because I make homemade taco seasoning – a lot.)

Cheesy Chicken Tortilla Cups
 
Author:
Ingredients
  • 4-6 boneless skinless chicken breasts
  • 2 cans of Rotel
  • 2 pkgs. taco seasoning mix
  • ⅔ cup water
  • 1 tablespoon oil
  • 12 - 24 tortillas (depending on how full you want them)
  • 2-3 cans of black beans, rinsed and drained
  • 1 - ½ c. shredded Monterrey Jack cheese
Instructions
  1. Throw the chicken breasts, Rotel, Taco Seasoning, water and oil into your crockpot. Cover and cook on low for 4 to 6 hours. Shred the chicken, return to the crockpot and cook on low for 30 more minutes. During the last 15-20 minutes throw in the black beans. At this point, preheat your oven to 400 degrees to get it ready.
  2. Grease your muffin pan - we used two. Cut the tortillas into circles small enough to create cups in the muffin tins, pressing each into the muffin tin. (save the remnants for Homemade Tortilla Soup).
  3. Fill each cup with the chicken mixture and top each with cheese. Bake all of it for about 8 to 10 minutes, until cheese is melted. I added a few minutes on at the end because the flour tortillas were still a bit soft and I wanted them to harden more. Just watch to make sure you don't over cook but you're looking for firmness so they can be removed and stand like a mini bowl.
  4. Serve with salsa, sour cream and guacamole. Yum!! Thank you Katie!

 

 

Secret Recipe Participants: What did you make for the Secret Recipe club this month? 

Everyone: Have you ever used a muffin pan to make something other than muffins? Tell me about it in the comments below. 


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Comments

    • says

      Laura, I loved your photos of the Spinach Breakfast Squares. I must confess, my blog is probably not so great for those that want major health foods – that might be as healthy as I get. haha I’m so glad you found something and you did such a good job.
      P.S. I’m totally trying your Blood Orange Italian Sodas – omg they are not only really yummy looking but SUPER beautiful!

  1. says

    So glad you enjoyed them! They are a favorite of my mini-chef as well. I will have to try them with homemade taco seasoning next time, great idea.

  2. says

    Katie, we enjoyed this recipe tremendously. So fun to make and they were amazing. Funny, my hubby wasn’t too sure of them either and he just made himself a taco. About twenty minutes later I checked on him and curiosity got the better of him. He’d tried one and had to have another. Score for us! haha
    Thanks for all your great yummy recipes – it was not an easy choice!

  3. says

    I’ve made tortilla bowls with the inverse side of the muffin pan, but it hadn’t occurred to me to fill them before baking. What a lovely, yummy idea!

  4. says

    I can’t wait to try these! They look yummy! Do you think they would freeze well? I bet it’s a great idea to have a lunch or dinner another night after making them!! Thanks for the awesome recipe!

  5. April @ Angel's Homestead says

    My family loves Mexican style food, and these are just to cute and yummy looking not to try.

  6. says

    These look delicious!! A great recipe to pick. I made orange cream cheese bundt cakes for SRC. Muffin pans are very versatile – you can make all sorts of sweet and savoury dishes in them.

  7. says

    Hey Nicole!! I forget to tell you I finally got to try these last weekend!! They were awesome! I didn’t change much, I cut the recipe in half, I used Corn tortilla’s which now I know why you didn’t, I tried to make it healthier but they break LOL…I also used a different cheese, other than that they were awesome, I had filling left over so I even made regular enchillada’s a few days later, awesome filling! Thanks for sharing!

    • says

      Tammi, I love hearing when someone made something I’ve posted. We did try them with corn tortillas and yes, they broke. haha I’m thinking these little things could be made with all sorts of different cheeses and it would probably change up the flavor a bit. That’s perfect. The filling is amazing. Thanks for letting me know you tried them!

Trackbacks

  1. […] I had a difficult time choosing just one thing, as is normally the case. I decided early on to focus on a more savory dish as Monday’s are always our This Week’s Cravings days and I had originally had a sweet dish prepared for that (I changed a few days ago and am saving the other for another week). Just to be clear, Katie has lots of delicious sweet recipes and it really was hard to stay away from them. Her savory recipes are just as difficult to choose between. Lots of great ideas, but after narrowing it down to 6 choices, I let mini-chef choose the final recipe. Cheesy Chicken Tortilla Cups | The Daily Dish Recipes […]

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