2 boneless, skinless chicken breasts that have been cooked and shredded (I use this rub on my chicken and it is so so good!)
1/2 small yellow onion, diced
1 green pepper, diced
1 Tbsp. butter
1/2 - 1 cup green enchilada sauce
9 small flour tortillas
hot, cooked refried beans
broken tortilla chips, optional (you want them crumbled but not powder fine)
Spray a muffin tin with some non-stick cooking spray. This recipe makes 9 enchilada cups. Now cut some circles out of your tortillas. I used the top of one of those hospital mugs and just cut around it with a knife. You want your tortilla circles to line the muffin tin like a baking cup, so it lines the bottom and the sides, but if they are really over sized you might get some burnt tortillas. I left just a little bit of overhang so it would hold all the filling. I hope that makes sense. In a skillet, melt butter over medium heat. Once hot add the diced onion and green pepper. Season with a bit of salt and pepper and saute until veggies are tender, 4-5 minutes. Once veggies are cooked, add in shredded chicken and enchilada sauce. I don't like my filling super saucy, you feel free to add as much or as little as you like. Cook until chicken and sauce are hot, taste and adjust seasoning as you need. If you like, you can even add some shredded cheese to the filling mixture. Spoon a small amount of refried beans into the bottom of each tortilla cup. Then spoon in some of the chicken mixture on top of that. Next, sprinkle some of the broken tortilla chips on top of each enchilada cup. Bake in a 350 degree F oven for 20 minutes. Remove enchilada cups and top each one with some shredded cheese. Return to oven and bake for another 10 minutes or until cheese is nice and melted. My enchilada cups popped right out of the muffin tins no problem. Serve hot and enjoy!
I shared this over at High Heels and Grills.