Mini Chicken Taco Cups

These mini chicken taco cups are an easy, quick, delicious meal or appetizer! A lot of the ingredients you probably already have in your refrigerator and pantry, which makes this even quicker to put together.

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Ingredients Needed For Mini Chicken Taco Cups:

• 1 cup chicken or rotisserie chicken, cooked and shredded or chopped
• 1 can diced green chiles, drained well
• 1 can black beans, rinsed and drained well
• 1 can black olives, drained and sliced
• 1/4 cup green onion, sliced 
• red pepper flakes, to taste
• 1 1/2 cups cheese, grated
• 6 flour tortillas cut into fourths and some of the rounded edges trimmed off-BUT not too much, they need to make a cup inside each muffin cup.
• sour cream, chopped cilantro and /or salsa, to garnish

Instructions For Mini Chicken Taco Cups:

1. Spray two muffin pans with cooking spray. (we use square muffin tins but, round will work). 
2. Place cut flour tortillas into the bottom of the muffin cups-to make a cup.
3. Evenly as you can, distribute the chicken, green chilies, black beans, olives, green onion and red pepper flakes between the 24 cups.
4. Top each cup with some grated cheese.
5. Bake in a pre-heated oven, 350 degrees. Bake for 11-12 minutes.
6. Remove from the muffin cups and top with sour cream and cilantro (and salsa, if desired). Serve hot. Enjoy!

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Mini Chicken Taco Cups

A quick dinner or snack for hungry family members.

Course Appetizer, Dinner, Snacks

Cuisine Mexican

Keyword Chicken Tacos, Mini Tacos, Rotisserie Chicken Recipes, Square Muffin Pan

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 6

Author Sweeter With Sugar

Ingredients

• 1 cup chicken or rotisserie chicken cooked and shredded or chopped
• 1 can diced green chiles drained well
• 1 can black beans rinsed and drained well
• 1 can black olives drained well and sliced
• 1/4 cup green onion sliced
• red pepper flakes to taste-optional
• 1 1/2 cups cheese grated (more if desired)
• 6 flour tortillas (taco size) cut into fourths and cut some of the rounded edges off- do not cut them too small.
• sour cream, chopped cilantro and/or salsa to garnish

Instructions

1. Spray two muffin pans with cooking spray. (we like to use square muffin tins but, round work also).

2. Place cut flour tortillas into the bottom of the muffin cups-to make a cup.

3. Evenly as you can, distribute the chicken, green chilies, black beans, olives, green onion and red pepper flakes between the 24 cups.

4. Top each cup with some grated cheese.

5. Bake in a pre-heated oven, 350 degrees. Bake for 11-12 minutes. I like them to be toasty on the edges.

6. Remove from the oven and then, remove them from the muffin cups. Top with sour cream, cilantro and salsa, as desired. Serve hot. Enjoy!

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