12 - 24 tortillasdepending on how full you want them
2-3cans of black beansrinsed and drained
1 - ½c.shredded Monterrey Jack cheese
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.
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.
Serve with salsa, sour cream and guacamole. Yum!! Thank you Katie!