Mini Chicken EnchiladasCups
Mini Chicken Enchiladas are a super simple, easy and cheesy appetizer recipe! This two bite snack is perfect for any party or dinner1
Servings: 12 mini enchiladas
Calories: 181kcal
Ingredients
- 12 mini flour tortilla boats
- 2 cups shredded cooked chicken
- 15 oz enchilada sauce
- 1 ½ cups shredded cheese cheddar or monteray jack
- toppings: sour cream, lettuce, guacamole, etc.
Instructions
- Preheat a sauce pan to medium heat and preheat oven to 375 degrees.
- Add enchilada sauce to the pan and heat until heated through, about 5 minutes.
- Add chicken to the sauce and reduce heat to low and let simmer for 10 minutes.
- Pour two heaping tablespoons of chicken into each flour tortilla and then top with a heaping tablespoon of cheese.
- Place tortillas on a rimmed baking sheet and bake for 10 minutes, or until edges get golden brown and cheese is melted.
- Serve immediately with desired toppings.
Nutrition
Calories: 181kcal | Carbohydrates: 18g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 666mg | Potassium: 110mg | Fiber: 1g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 0.7mg | Calcium: 105mg | Iron: 1.4mg