MUFFIN-TIN CHICKEN ENCHILADAS

Muffin-Tin Chicken Enchiladas image

These fun and festive enchilada cups are big on enchilada flavor without the messy assembly.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

1 package Old El Paso™ Stand 'N Stuff™ mini soft tortilla taco boats (12 boats)
2 cups chopped cooked chicken
6 green onions, thinly sliced, green and white parts separated
1/4 cup fresh, canned or frozen (thawed) corn kernels
1 cup shredded Mexican 4-cheese blend (4 oz)
1 can (10 oz) Old El Paso™ red enchilada sauce
1/4 cup diced tomato
2 tablespoons chopped fresh cilantro leaves

Steps:

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.

Nutrition Facts : Calories 130, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g