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Welcome to the delectable world of Mini Chicken Enchilada Skillet Cups, a dish that seamlessly combines convenience with mouthwatering flavor. These bite-sized wonders offer a delightful twist on traditional enchiladas, presenting an exciting way to enjoy a classic favorite. Whether you're planning a gathering, a family dinner, or simply a cozy night in, Mini Chicken Enchilada Skillet Cups are the perfect solution. Their ease of preparation and vibrant flavors make them a memorable meal that stands out in any culinary repertoire.

Mini Chicken Enchilada Skillet Cups

Discover the deliciousness of Mini Chicken Enchilada Skillet Cups, a creative twist on a classic favorite. Perfect for gatherings or cozy evenings, these bite-sized treats are easy to prepare and full of flavor. Packed with protein-rich ground chicken, colorful veggies, and gooey cheese, they cater to various dietary preferences. Enjoy an interactive dining experience by customizing your fillings, making every meal memorable and fun for all ages!
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Ingredients
  

1 lb ground chicken

1 cup diced onion

2 cloves garlic, minced

1 cup bell peppers, diced (red or green)

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 can (10 oz) red enchilada sauce

1 cup shredded cheddar cheese (or a Mexican blend)

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

1 package (12 oz) mini flour tortillas (or corn for gluten-free)

Optional toppings: sour cream, chopped cilantro, sliced jalapeños, or avocado

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Chicken: In a large skillet over medium heat, add the ground chicken. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

      Sauté Vegetables: Add the diced onion and garlic to the skillet with the chicken. Cook until the onion is translucent, around 3-4 minutes. Stir in the diced bell peppers and cook for an additional 2-3 minutes.

        Combine Ingredients: To the skillet, add the black beans, corn, cumin, chili powder, salt, and pepper. Pour in the enchilada sauce, stirring everything together until well combined. Simmer the mixture for about 5 minutes, allowing the flavors to meld.

          Prepare the Tortillas: Lightly grease a muffin tin. Cut mini tortillas into rounds using a cookie cutter or the rim of a glass. Gently press each tortilla round into the muffin tin cups to form little cups.

            Fill the Cups: Spoon the chicken and bean mixture into each tortilla cup, filling them generously. Top each filled cup with a sprinkle of shredded cheese.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and slightly golden.

                Serve and Garnish: Remove the skillet cups from the oven and let cool for a minute. Serve warm topped with your choice of sour cream, cilantro, jalapeños, or avocado.

                  Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings