These Mini Chicken Enchilada Cups are the ultimate combination of flavor and convenience. Using mini corn tortillas baked into muffin tins, they serve as crispy edible bowls filled with a creamy, spicy, cheesy chicken enchilada mixture. Each bite bursts with the bold flavors of chili, cumin, and green chiles, balanced by the richness of Greek yogurt and melty cheese.
Perfect for any festive gathering, game night, or family dinner, these cups can be prepped in advance to save time on busy days. Whether you top them with salsa, guac, or extra cheese, they’re sure to disappear fast! Not only are they super satisfying, but they’re also a creative twist on classic enchiladas—no forks required!
Full recipe:
Ingredients:
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2 boneless skinless chicken breasts, cooked and shredded
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1 (4 oz) can diced green chiles
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1/2 cup frozen fire-roasted or regular corn, thawed
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1 green onion, thinly sliced
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2 tablespoons chopped cilantro
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 cup enchilada sauce
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1/4 cup plain Greek yogurt (optional)
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2/3 cup shredded cheese (Mexican blend or cheddar), divided
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Kosher salt and fresh ground black pepper to taste
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12 mini corn tortillas (“street taco” size)
Directions:
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Preheat oven to 350°F (175°C) and spray a standard muffin pan with cooking spray.
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Wrap the mini corn tortillas in damp paper towels and microwave for 30 seconds until soft and pliable.
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Press one tortilla into each muffin cup to form a shell. Bake for 10-12 minutes or until the sides are crisp.
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In a bowl, mix the shredded chicken, diced green chiles, corn, green onion, cilantro, chili powder, cumin, enchilada sauce, Greek yogurt, and 1/3 cup shredded cheese. Add salt and pepper to taste.
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Spoon the mixture evenly into each baked tortilla cup.
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Sprinkle remaining 1/3 cup shredded cheese on top.
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Bake again for 10-12 minutes, or until cheese is melted and filling is heated through.
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Garnish with toppings like diced tomatoes, cilantro, extra green onion, plain Greek yogurt, sour cream, salsa, or black olives.
Prep Time: 15 minutes | Cooking Time: 24 minutes | Total Time: 39 minutes
Kcal: 137 kcal per cup | Servings: 12 mini cups
Perfect for Parties, Potlucks, and Family Meals
One of the biggest perks of these Mini Chicken Enchilada Cups is their versatility for entertaining. When you’re throwing a party or planning a gathering, individual portions always make things easier for your guests—and for you. Instead of dealing with a large casserole-style enchilada bake, these mini cups are easy to grab and eat, making them the ultimate finger food for mingling.
Another bonus? You can make most of the prep in advance. The filling, which includes cooked shredded chicken, green chiles, corn, spices, and a touch of Greek yogurt for creaminess, can be mixed a day or two ahead of time. Then, when you’re ready to serve, just assemble the cups in the muffin pan and bake. This do-ahead strategy is a huge time saver and lets you actually enjoy your event instead of spending it all in the kitchen.
A Shortcut That Doesn’t Sacrifice Flavor
These enchilada cups are all about simplifying without sacrificing taste. Using mini corn tortillas (also known as street taco size) is one such shortcut. When warmed briefly in the microwave wrapped in damp paper towels, they become soft and pliable—perfect for pressing into muffin tins. A quick bake transforms them into crisp, golden shells ready to cradle the rich and hearty filling.
The chicken enchilada filling is bold, comforting, and deeply satisfying. You can use leftover chicken breasts or save even more time with store-bought rotisserie chicken. Green chiles add a touch of spice, while fire-roasted corn brings a slightly smoky-sweet element that plays beautifully against the savory spices. Greek yogurt, while optional, adds creaminess and a bit of tang that ties it all together. A handful of shredded cheese—both inside the filling and sprinkled on top—ensures every bite is gooey and indulgent.
Customizable with Your Favorite Toppings
Once baked, the enchilada cups are fully customizable. Just like with tacos or nachos, toppings are where you can get creative. The recipe suggests diced tomatoes, chopped cilantro, plain Greek yogurt, and green onions. But there’s no limit to the possibilities—sliced jalapeños, guacamole, salsa verde, shredded lettuce, or even a drizzle of hot sauce would all work beautifully.
One highly recommended topping is a spoonful of Green Chile Guacamole, which adds even more flavor and creaminess. The contrast of the cool, creamy toppings with the warm, spicy filling and crisp tortilla cup creates an irresistible balance of textures and tastes.
Kid-Friendly, Crowd-Pleasing, and Meal-Prep Approved
What’s not to love about a recipe that kids adore, guests rave about, and that’s easy to meal prep? These mini enchilada cups check all those boxes. Kids love anything mini and cheesy, and the mild spice level can be easily adjusted depending on your preference. Just swap in mild enchilada sauce and skip the spicier toppings if needed.
Because the filling can be prepped ahead and the cups assembled quickly, it’s a perfect recipe to include in your meal prep rotation. Make a batch at the beginning of the week, and you’ll have a grab-and-go lunch, afternoon snack, or light dinner ready to reheat. You can even freeze the baked cups and pop them in the oven or air fryer to re-crisp and warm them through.
Healthier Swaps That Still Taste Great
Despite being cheesy and indulgent, these enchilada cups include a few smart swaps that make them a little lighter. First, Greek yogurt is used instead of sour cream, providing that same creamy richness with fewer calories and more protein. Second, they’re baked—not fried—meaning you still get a satisfying crunch without all the extra oil.
Plus, with lean chicken breast, fiber-rich corn tortillas, and protein-packed Greek yogurt, these bites are balanced and satisfying. Each cup comes in at around 137 calories, making them a lighter option for those watching their portions or looking to enjoy classic comfort foods in a more manageable serving size.
Ingredient Flexibility and Substitution Ideas
Another reason this recipe is such a winner is its adaptability. Don’t have corn tortillas? Use mini flour tortillas instead—they’re softer and more pliable, and kids especially tend to prefer the taste. Don’t eat dairy? Skip the Greek yogurt and use dairy-free cheese instead. Need to go vegetarian? Substitute the shredded chicken with black beans or sautéed mushrooms and spinach.
You can also mix up the spice profile. Add some chipotle powder for a smoky kick, stir in a bit of salsa verde for tang, or even fold in black olives, chopped jalapeños, or red onion for more variety. The base recipe is solid and forgiving, which means you can riff on it based on what you have on hand or what you’re craving.
Tips for Success and Troubleshooting
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Soften the Tortillas First: Don’t skip this step! Warming the tortillas in the microwave wrapped in damp paper towels is crucial. It helps them become pliable enough to mold into the muffin cups without cracking.
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Use Cooking Spray: Lightly grease the muffin tin to prevent sticking and ensure those crispy edges come out clean.
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Don’t Overfill: Add just enough filling so it’s nicely packed but not overflowing. You want a good ratio of filling to shell without it spilling over the sides.
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Watch the Bake Time: You want the cheese melted and the filling heated through, but not dried out. Ten to twelve minutes should do it for the final bake.
Serving Suggestions and Pairings
These Mini Chicken Enchilada Cups are flavorful enough to stand alone, but they pair beautifully with other Mexican-inspired sides and drinks. Consider serving them alongside:
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Mexican Street Corn Salad (Elote in a bowl)
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Fresh guacamole and tortilla chips
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A side of Spanish rice or Mexican quinoa
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A crunchy cabbage slaw with lime vinaigrette
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Margaritas, sparkling limeade, or agua fresca
If you’re building a party menu, they complement other finger foods like taco bites, quesadillas, and stuffed mini peppers. You can also serve them buffet-style with a topping bar, letting guests customize their cups just the way they like.
Conclusion: Why You’ll Make These Again and Again
Mini Chicken Enchilada Cups are more than just a fun twist on a classic—they’re a brilliant solution for busy weeknights, picky eaters, and anyone who loves bold flavor without the fuss. Their crispy tortilla shell, savory filling, and cheesy topping make them incredibly satisfying, while their bite-sized format adds a touch of novelty and convenience.
From game day to Taco Tuesday, these enchilada cups deliver every time. They’re easy to prep, easy to customize, and a guaranteed crowd-pleaser. Once you make them, don’t be surprised if they become a regular part of your rotation. Because when enchiladas meet finger food, magic happens.