Do you love Easy Enchilada Cups? My space in midtown Kansas City turns out to be only a couple of impedes away from the Sprint Center, where the men’s ball Big XII competition was going all out a week ago. Furthermore, the energy around here was insane!! Wherever I turned, fans were processing around the roads, gladly wearing their group’s tones and investigating a spot to watch the following game.
A large number of my neighbors are not an aficionado of the frenzy that assumes control over midtown each spring. Be that as it may, I generally discover it truly fun, and love the energy it brings to the area. And keeping in mind that I’m the first to concede I’m a “social avid supporter”, and have viewed a fantastic absolute of about 1.2 games so far this whole season, I’m there with regards to viewing the competition games with the entirety of our companions. What’s more, I’m additionally absolutely there with a bite to share.
So today, I’m sharing another one — Easy Enchilada Cups.
These folks came about gratitude to an old fashioned spring cleaning of the cooler and washroom, where I found that (like consistently) I had an over the top measure of enchilada sauce, beans, and tortillas available. I considered making a few enchiladas, yet needed to have a go at something somewhat more finger-food-accommodating for game day. So I chose to try and check whether I could change a sack of flour tortillas into a container of minimal heated tortilla “cups”.
Ends up, they had exactly the intended effect! I just stuck the tortillas into standard-sized biscuit cups, and afterward heated them until firm.
At that point I prepared a basic enchilada filling blend with rotisserie chicken, corn, dark beans, slashed green chiles, and a jar of enchilada sauce. (You could nix the chicken and include your number one cooked protein, similar to steak or fish or shrimp, and additionally include some cooked vegetables for an alternate contort!)
Also, significantly more fun, so natural to eat with your hands! They’re unquestionably somewhat delicious inside with the entirety of that scrumptious enchilada sauce, so you may serve them with a spot or some great napkins close by. However, there are very no forks required, which is the way I move for game day engaging.
Easy Enchilada Cups Ingredients
- 1 (10-check) bundle Old El Paso Small Flour Tortillas
- 1 (10-ounce) can Old El Paso Red Enchilada Sauce
- 1 (14-ounce) can dark beans, flushed and depleted
- 1 (4-ounce) can Old El Paso cleaved green chiles
- 2 cups destroyed cooked chicken (*or other wanted filling, see choices underneath)
- ½ cup entire bit corn
- 1 cup destroyed Mexican-mix cheddar
- ¼ cup cleaved new cilantro
- ¼ cup meagerly cut green onions
- Warmth broiler to 350°F.
- Get every one of the tortillas into the cups of a standard-sized biscuit container, tenderly creasing the edges of the tortillas so they fit cozily inside each cup, cautious not to let the tortillas overlay too intently into the center (since we’ll require an opening for the filling later). Prepare for 10-12 minutes, or until the tortilla cups have solidified somewhat on all sides. Eliminate and put in a safe spot.
- While the tortillas are heating, join the enchilada sauce, dark beans, green chiles, chicken, and corn together in an enormous blending bowl. Throw until the fixings are equally joined.
- When the tortilla cups are prepared, cautiously spoon the filling into each cup until it is filled almost to the edge. Spot a touch of cheddar on top of every tortilla cup. At that point return the skillet to the broiler and prepare for 15 minutes, or until the cheddar is softened and the filling is warmed through.
- Eliminate from the stove, and sprinkle the highest point of each cup uniformly with cilantro and green onions. Serve warm.