Amazing 12 Easy Chicken Enchilada Cups

Name: Amazing 12 Easy Chicken Enchilada Cups
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Mexican-inspired
Ingredients: 12 small corn tortillas; 2 cups cooked shredded chicken breast; 1 cup red enchilada sauce; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 1/2 cups shredded Colby Jack cheese; 1/4 cup finely chopped green onions

By anna Boncoeur On August 15, 2025

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If you need a crowd-pleasing snack that disappears the second you set it out, you absolutely must try these Easy Chicken Enchilada Cups Muffin Pan recipes. Seriously, these little bites are magic for game days or last-minute parties!

Hi there, I’m Anna! I’m just a passionate food lover who believes that everyday cooking should be easy and joyful, especially when it involves chicken. I’ve tested this specific muffin tin recipe dozens of times for family events, and I promise you, they are a huge hit every single time. They are simple, flavorful, and use ingredients you probably already have on hand.

Table Of content

Gathering the Components for Easy Chicken Enchilada Cups Muffin Pan

Okay, the best part about this recipe is how fast it comes together. You can have these ready to bake in about 15 minutes flat, which is perfect for when company shows up unexpectedly! We are aiming to get 12 perfectly portioned cups out of this batch. Planning ahead means having everything measured and ready to go.

Don’t stress about finding fancy ingredients either. This is built around pantry staples and simple assembly. Just make sure you have your cooked chicken ready, and we can move right into getting everything in order. Remember, simple cooking is happy cooking!

Essential Ingredients for Easy Chicken Enchilada Cups Muffin Pan

Here is exactly what you need. I’ve made sure the quantities are spot on for those 12 cups, so no complicated math required!

Quantity	Ingredient	Preparation Notes
12	Small Corn Tortillas	Must be soft enough to shape
2 cups	Cooked Shredded Chicken Breast	Ensure it is fully cooked
1 cup	Red Enchilada Sauce	Your favorite brand works great
1 teaspoon	Ground Cumin	For that authentic flavor
1/2 teaspoon	Chili Powder	Adds a nice warmth
1/2 teaspoon	Garlic Powder	No need for fresh garlic here
1/2 teaspoon	Salt	Adjust to your taste preference
1 1/2 cups	Shredded Colby Jack Cheese	Or another good melting cheese
1/4 cup	Green Onions	Must be finely chopped for garnish

Necessary Equipment for This Muffin Tin Recipe

You don’t need a ton of fancy gadgets for this muffin tin recipe, which is why I love it so much! First thing, grab your standard 12-cup muffin pan. This is the star of the show, so give those cups a really good grease—we don’t want any sticking later!

You’ll also need a medium mixing bowl for combining your chicken filling. A rubber spatula or spoon is perfect for mixing everything thoroughly. Having a small bowl for your seasonings ready helps keep things organized. And honestly, a small metal cookie scoop or a regular spoon works wonders for evenly distributing the filling into your little tortilla shells.

Step-by-Step Guide to Making Easy Chicken Enchilada Cups Muffin Pan

This is where the fun starts! We’re moving fast, but precision in these steps is what guarantees those perfectly crisp edges and gooey centers. Don’t rush the warming of the tortillas; that’s the key to avoiding cracks.

Preparing the Tortilla Foundations

First things first, get your oven set to 375°F. While that’s heating up, grab your 12-cup muffin pan. I mean it when I say grease this thing well! A light spray of cooking oil or a thin layer of softened butter brushed into every corner helps immensely later on. Trust me, you don’t want to wrestle these out.

Next, we need flexible tortillas. Corn tortillas can be brittle, so we have to wake them up! You have a couple of options here. You can wrap a stack of 6 tortillas in a damp paper towel and microwave them for about 30 seconds, or you can quickly warm them one by one on a dry skillet over medium heat for about 15 seconds per side. They should bend easily without snapping. Gently press one warmed tortilla into each prepared muffin cup, making sure it molds to the bottom and sides to form a nice little bowl shape. It’s okay if the edges stick up a little bit!

Mixing the Flavorful Chicken Filling

Now for the flavor bomb! Take your bowl and dump in that 2 cups of fully cooked, shredded chicken. Pour in the cup of red enchilada sauce—just enough to coat everything nicely. We aren’t making soup here, just moist, flavorful chicken.

Next, add your seasonings: the cumin, chili powder, garlic powder, and salt. I always give this a good stir with a sturdy spoon. You really want to incorporate everything so that every single scoop of filling has that perfect blend of spice. Keep folding it over until there are no dry patches of chicken left. That even coating is what makes this a great shredded chicken appetizer.

Assembling and Baking your Easy Chicken Enchilada Cups Muffin Pan

Time to fill those little tortilla boats! Spoon the chicken mixture evenly into all 12 tortilla cups. Don’t pack it down too tightly; leave a little room for the cheese on top.

Once they are filled, sprinkle that generous 1 1/2 cups of Colby Jack cheese right over the top of each one. Pop the whole pan into that preheated 375°F oven. They only need about 15 to 18 minutes. You’re looking for the cheese to be fully melted, bubbly, and starting to get those lovely golden spots. Since we are using chicken, it’s critical to make sure the filling is hot throughout—use a quick-read thermometer to confirm the internal temperature of the chicken mixture hits 165°F before pulling them out.

Resting and Final Touches for Perfect Easy Chicken Enchilada Cups Muffin Pan

This step is non-negotiable, even if you are starving! Pull the pan out and let those cups rest right there in the pan for a full 5 minutes. This allows the cheese to set just slightly and keeps the crispy tortilla base from tearing when you take them out. If you try to rush this, they might fall apart!

After resting, use a small offset spatula or even a butter knife to gently run around the edge of each cup to loosen it from the metal. Carefully lift them out. Right before serving, grab those finely chopped green onions and sprinkle them liberally over the top. That fresh pop of green and onion flavor really brightens up the whole dish!

Tips for Perfect Easy Chicken Enchilada Cups Muffin Pan Results

I’ve made these so many times that I know exactly where people usually run into trouble. It’s usually about the tortillas sticking or the cheese melting funny. But honestly, if you follow the greasing step religiously and let them rest, you’re golden!

When you bake these, you want those edges to get a little brown and crispy—that’s the best part! If you notice the tops are browning too fast before the inside is hot, just throw a piece of foil loosely over the top for the last five minutes of baking. It protects the cheese while the center finishes heating up to that safe 165°F.

Ingredient Notes and Simple Swaps

Let’s talk tortillas again because this is crucial for any muffin tin recipe. You absolutely need soft corn tortillas. Flour tortillas get too chewy, and hard taco shells just shatter! If your corn tortillas are stiff right out of the package, warm them up until they are really pliable—don’t skip that warming step!

As for the cheese, Colby Jack melts beautifully, but if you don’t have it, don’t panic. A mild Mexican blend or even a good sharp Cheddar works just fine. Just make sure whatever you use is already shredded, or you’ll need to grate it fresh. Also, if you happen to only have dried herbs instead of fresh, use half the amount listed for dried spices, but for this recipe, we are using all dried seasonings anyway, so you are already set!

Storing and Serving Your Easy Chicken Enchilada Cups Muffin Pan

These little bites are so good they rarely make it to leftovers day, but if you do have some amazing shredded chicken appetizer cups left, storage is simple. You want to keep them away from moisture so the tortilla doesn’t get soggy overnight.

The absolute best way to store leftovers is in an airtight container in the fridge. Do not stack them too tightly; if you can, use a single layer or separate them with a sheet of wax paper. They usually stay good for about three days.

Action	Method	Time/Temp Check
Reheating (Oven)	Best method for crispness. Place on a baking sheet.	350°F for 10-12 minutes until hot.
Reheating (Microwave)	Quickest, but expect softer tortillas.	30-45 seconds, check temperature.
Safe Storage	Airtight container in the refrigerator.	Up to 3 days maximum.

Serving Suggestions for This Easy Appetizer

Because these chicken enchilada cups are already packed with flavor—chicken, sauce, and cheese—you don’t need to complicate the serving platter too much. Keep it easy, that’s my motto!

A small bowl of sour cream or plain Greek yogurt on the side is always a winner for dipping or dolloping on top. If you like a little heat, some mild salsa or even a drizzle of your favorite mild hot sauce will be perfect. A little sprinkle of fresh cilantro, if you have it on hand, adds a beautiful color contrast right before you bring them out!

Frequently Asked Questions About Easy Chicken Enchilada Cups Muffin Pan

It’s natural to have a few questions when trying a new muffin tin recipe, especially one that turns out so different from a standard casserole! Here are the things I get asked most often about these little cups.

Q1. Can I make the filling ahead of time?
Yes, absolutely! You can prepare the seasoned shredded chicken mixture up to a day in advance. Keep it covered tightly in the fridge. When you’re ready to assemble, just let it sit on the counter for about 20 minutes to take the chill off before spooning it into the tortillas. It really speeds up the assembly process!

Q2. What if I don’t have corn tortillas? Can I use flour?
I strongly recommend sticking with corn tortillas for this specific appetizer because they crisp up much better in the oven, giving you that satisfying crunch around the edges. Flour tortillas tend to get chewy or gummy when baked this way. If you must use flour, make sure you bake them a few minutes longer to try and dry them out!

Q3. My cups seem soggy on the bottom. How do I fix that next time?
Sogginess usually means the tortillas didn’t warm up enough, or you used too much sauce in the filling. Make sure you grease the muffin cups really well, and let the cups rest for the full 5 minutes after baking. That rest time lets the steam escape before you try to remove them, which helps keep the base firmer.

Q4. Can I use rotisserie chicken instead of cooking my own for this shredded chicken appetizer?
Oh, yes! Rotisserie chicken is my secret weapon for quick meals. It works perfectly here. Just make sure you shred it nicely and that you’re measuring out 2 packed cups for the recipe. It saves so much time!

Share Your Successful Easy Chicken Enchilada Cups Muffin Pan Creations

I really hope you enjoyed making these Easy Chicken Enchilada Cups Muffin Pan bites as much as I enjoy eating them! They are such a simple way to bring big flavor to any table. If you loved this recipe, please take a second to leave a rating below. I always love seeing your successful batches—tag me in your photos and let me know how they were received! See more great ideas here.