Ingredients
10Old El Paso Small Flour Tortillas,1 package
10ozOld El Paso Red Enchilada Sauce,1 can
14ozblack beans,1 can, rinsed and drained
4ozOld El Paso chopped green chiles,1 can
2cupschicken,shredded, cooked, or other desired filling
½cupwhole-kernel corn
1cupMexican-blend cheese,shredded
¼cupfresh cilantro,chopped
¼cupgreen onions,thinly sliced
Preparation
Heat oven to 350 degrees F.
Tuck each of the tortillas into the cups of a standard-sized muffin pan.
Gently pleat the edges of the tortillas to fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle.
Bake for 10 to 12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.
Combine the enchilada sauce, black beans, green chiles, chicken, and corn together in a large mixing bowl.
Toss until evenly combined.
Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim.
Place a pinch of cheese on top of each tortilla cup.
Return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.
Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions.
Serve warm, and enjoy!
