Chicken Enchilada Bites

These Chicken Enchilada Bites pack creamy, saucy shredded chicken into crispy baked tortilla cups, all topped with melty cheddar, cool sour cream, and fresh cilantro for the ultimate two bite appetizer.

Course Appetizer

Cuisine Mexican

Keyword Chicken Enchilada Bites

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 148kcal

Author Jason Decker

Ingredients

4 TortillaLand tortillas
1 Cup shredded cooked chicken using rotisserie chicken here is a huge time saver
2 oz cream cheese softened
1/4 Cup enchilada sauce see recipe below
1 scallion thinly sliced green part only
1/2 Cup shredded cheddar cheese
sour cream and cilantro leaves for garnish

Enchilada Sauce:

3 tablespoons unsalted butter
3 tablespoons cornstarch
1/8 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
2 cups chicken stock
1/2 cup tomato sauce
2 teaspoons granulated sugar

Instructions

Enchilada Sauce

First, make the enchilada sauce by adding the butter to a 3-quart pot over medium heat. Let melt and add in the cornstarch, whisk to combine and cook one minute. Add the chili powder, cumin and oregano, allow to cook 30 seconds until fragrant. Add the remaining ingredients and simmer until thickened, set aside.

Chicken Enchilada Bites

Preheat oven to 425 degrees. Cut the tortillas with a round cookie cutter that is slightly larger than the opening to a muffin tin. Gently pierce the tortilla rounds with a fork all over. Spray with cooking spray and place the tortillas into the muffin tin to form cups. Bake for 4 minutes.
While tortillas are cooking make the chicken mixture. Place shredded chicken, cream cheese, enchilada sauce, and scallion into a medium sized bowl and mix to combine.
Take tortilla cups out of the oven, press down any bubbles and divide the chicken mixture evenly between the cups. Top with the cheese and bake for an additional 4 minutes.
Garnish with sour cream and cilantro leaves.

Nutrition