Mini Chicken Taco Cups
Mini Chicken Taco Cups
Ingredients
For the Chicken Filling
- 1 pound chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1/2 onion, small, diced
- 1/2 bell pepper, small, diced (any color)
- 2 garlic, cloves, minced
- 1 tablespoon taco seasoning
- 1/4 cup water
- 2 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
For the Taco Cups
- 10 flour tortillas, 6-inch, small
- cooking spray, as needed
For Topping (Optional)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray, ensuring each cup is well coated.
⏱️ 5 min•🌡️ 375
- 2
If your chicken breast is not pre-cooked, cook it now. You can boil, bake, or pan-fry until it's cooked through. Once cooked, shred the chicken using two forks or a stand mixer with a paddle attachment. Set the shredded chicken aside.
⏱️ 10 min
- 3
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper; cook for 5 to 7 minutes, stirring occasionally, until they are softened.
⏱️ 7 min
- 4
Add the minced garlic and taco seasoning to the skillet. Cook for 1 minute, stirring constantly, until the garlic is fragrant. Stir in the water and bring the mixture to a gentle simmer.
⏱️ 2 min
- 5
Reduce the heat to low. Stir in the softened cream cheese until it melts and the mixture becomes smooth. Then, add the shredded cheddar cheese and stir until it's fully combined and melted into the sauce.
⏱️ 3 min
- 6
Fold the shredded chicken into the cheese mixture in the skillet until it's evenly coated. Remove the skillet from the heat.
⏱️ 2 min
- 7
Using a 3-inch round cookie cutter or the rim of a glass, cut 2 to 3 circles from each 6-inch flour tortilla. You should aim for about 20 to 24 circles in total.
⏱️ 5 min
- 8
Gently press one tortilla circle into each cup of the prepared muffin tin, forming a small cup shape. Overlap the edges slightly if needed to create a stable cup.
⏱️ 3 min
- 9
Spoon the chicken filling generously into each tortilla cup, ensuring they are well-filled but not overflowing.
⏱️ 3 min
- 10
Bake for 12 to 15 minutes, or until the tortilla edges are golden brown and crispy, and the filling is heated through and bubbly.
⏱️ 15 min•🌡️ 375
- 11
Carefully remove the mini taco cups from the muffin tin. Serve immediately with your desired toppings such as shredded lettuce, diced tomatoes, sour cream, salsa, and thin jalapeño slices.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicken Taco Cups
Ingredients
For the Chicken Filling
- 1 pound chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1/2 onion, small, diced
- 1/2 bell pepper, small, diced (any color)
- 2 garlic, cloves, minced
- 1 tablespoon taco seasoning
- 1/4 cup water
- 2 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
For the Taco Cups
- 10 flour tortillas, 6-inch, small
- cooking spray, as needed
For Topping (Optional)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray, ensuring each cup is well coated.
⏱️ 5 min•🌡️ 375 - 2
If your chicken breast is not pre-cooked, cook it now. You can boil, bake, or pan-fry until it's cooked through. Once cooked, shred the chicken using two forks or a stand mixer with a paddle attachment. Set the shredded chicken aside.
⏱️ 10 min - 3
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper; cook for 5 to 7 minutes, stirring occasionally, until they are softened.
⏱️ 7 min - 4
Add the minced garlic and taco seasoning to the skillet. Cook for 1 minute, stirring constantly, until the garlic is fragrant. Stir in the water and bring the mixture to a gentle simmer.
⏱️ 2 min - 5
Reduce the heat to low. Stir in the softened cream cheese until it melts and the mixture becomes smooth. Then, add the shredded cheddar cheese and stir until it's fully combined and melted into the sauce.
⏱️ 3 min - 6
Fold the shredded chicken into the cheese mixture in the skillet until it's evenly coated. Remove the skillet from the heat.
⏱️ 2 min - 7
Using a 3-inch round cookie cutter or the rim of a glass, cut 2 to 3 circles from each 6-inch flour tortilla. You should aim for about 20 to 24 circles in total.
⏱️ 5 min - 8
Gently press one tortilla circle into each cup of the prepared muffin tin, forming a small cup shape. Overlap the edges slightly if needed to create a stable cup.
⏱️ 3 min - 9
Spoon the chicken filling generously into each tortilla cup, ensuring they are well-filled but not overflowing.
⏱️ 3 min - 10
Bake for 12 to 15 minutes, or until the tortilla edges are golden brown and crispy, and the filling is heated through and bubbly.
⏱️ 15 min•🌡️ 375 - 11
Carefully remove the mini taco cups from the muffin tin. Serve immediately with your desired toppings such as shredded lettuce, diced tomatoes, sour cream, salsa, and thin jalapeño slices.
⏱️ 2 min