Such a fun and simple snack idea, or great for a whole meal, these Cheesy Chicken Tortilla Cups are a favorite with my teenagers.

Cheesy Chicken Tortilla Cups on Daily Dish Recipes

These are one of those simple meals that comes together during the day while you’re at work and only takes a few minutes in the oven before serving! It’s also a great after school snack, or the perfect appetizer.

Why You’ll Love These Cheesy Chicken Tortilla Cups

  • Such an easy recipe, only a few simple steps and time is all you need.
  • Easily customizable but super flavorful on it’s own as written.
  • The perfect meal, appetizer or even an after school snack!
  • Stores in the refrigerator for up to 5 days and in the freezer for up to 4 months (see storage tips below).
Cheesy Chicken Tortilla Cups Vertical Photo

This recipe includes shredded chicken, bell peppers, black beans, taco seasoning, rotel and more. But you can add and take away some ingredients and still get a delicious Taco cup.

Ideas for Add In’s

  • sliced black olives
  • diced fresh tomatoes
  • finely chopped cilantro or other herbs
  • sliced jalapenos or other types of peppers
  • refried beans

What would you add to these incredible Cheesy Chicken Tortilla Cups?

Cheesy Chicken Tortilla Cups Close Up

Serving and Storage

These are super easy to drop into freezer bags to freeze and can be microwaved quickly for a snack. Allow them to cool completely, and then place them into a freezer bag, seal and add to freezer. They do well for about 6 months or so. Microwave for 1-2 minutes and enjoy!

Other fun Muffin Tin Ideas

If you make our recipe, please let us know! Tell us in the comments or you can take a photo and share it, tagging us on instagram, facebook or twitter with #dailydishrecipes. We love seeing your creations!

Chicken Taco Tortilla Cups in a Muffin Tin

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

Cheesy Chicken Tortilla Cups Recipe

Cheesy Chicken Tortilla Cups on Daily Dish Recipes

Cheesy Chicken Tortilla Cups

Nicole Cook
Such a fun and simple snack idea, or great for a whole meal, these Cheesy Chicken Tortilla Cups are a favorite with my teenagers.
5 from 2 votes
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Main Dish
Cuisine American
Servings 12
Calories 325 kcal

Ingredients
  

  • 2 lbs chicken breasts boneless, skinless
  • 10 ounces rotel (any diced tomato brand should work)
  • 2 ounces taco seasoning mix
  • cup water
  • 1 Tablespoons oil
  • 12 flour tortillas or corn, your choice
  • 2 cups bell peppers diced
  • 15 ounces black beans rinsed and drained
  • 2 cups Monterrey Jack cheese or Pepper Jack, shredded
  • ¼ cup green onions chopped or diced

Instructions
 

  • 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 and diced bell peppers. At this point, preheat your oven to 400 degrees to get it ready.
  • 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).
  • 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.
  • Top with diced green onions. Serve with salsa, sour cream and guacamole. Yum!!

Nutrition

Calories: 325kcalCarbohydrates: 29gProtein: 27gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 65mgSodium: 807mgPotassium: 561mgFiber: 6gSugar: 4gVitamin A: 1439IUVitamin C: 37mgCalcium: 209mgIron: 3mg
Keyword easy appetizers, easy crockpot recipes, easy dinner recipes
Tried this recipe?Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can’t wait to see what you’ve made!

Share this Recipe!

Similar Posts

25 Comments

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

  6. 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. 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!

    1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.