CHICKEN ENCHILADA CUPS

Chicken Enchilada Cups image

I took these southwestern cups to an Arizona Cardinals tailgate. I kept them in a thermal wrap to maintain their warmth, but they are also good at room temperature. Mini phyllo shells are one of my favorite go-to ingredients because they're a quick and easy way to make big batches of sweet or savory treats and appetizers. -Johnna Johnson, Scottsdale, AZ

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 30

Number Of Ingredients 11

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Ingredients

2 cups shredded rotisserie chicken
3/4 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can (10 ounces) enchilada sauce, divided
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
6 ounces Monterey Jack cheese
Salsa

Steps:

Preheat oven to 350°. Combine the first 7 ingredients with 3 tablespoons enchilada sauce. Spoon into phyllo shells. Place shells on an ungreased 15x10-in. baking pan. Slice Monterey Jack cheese into 1-1/2-in. squares about 1/8 in. thick. Top each phyllo shell with cheese. , Bake until heated through and cheese is melted, 7-9 minutes. Meanwhile, in a small saucepan, heat remaining enchilada sauce over medium-low heat. Serve chicken cups with salsa and warm enchilada sauce.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 163mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.