Green Chili Chicken Enchilada Cups
These green chili chicken enchilada cups are bite-sized and prime for sharing with a crowd.
Servings: 4 to 6
Ingredients
- 12 soft corn tortillas
Filling
- 2 cups cooked shredded chicken
- ½ cup mild green chiles chopped
- ½ cup lactose-free plain yogurt
- 1 teaspoon garlic-infused olive oil
- ½ teaspoon mild cumin optional
- Kosher salt and freshly ground black pepper to taste
Sauce
- 1 cup low-sodium chicken broth
- ½ cup mild green chiles chopped
- 1 teaspoon garlic-infused olive oil
- Salt and pepper to taste
- 2 teaspoons cornstarch
To serve
- ½ cup lactose-free shredded cheese cheddar or mozzarella
- Fresh chopped cilantro
Instructions
- Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
- If needed, warm the tortillas for 10 to 15 seconds in the microwave to make them more pliable. Press one tortilla into each muffin cup to form a cup shape.
- Make the filling: In a medium bowl, combine the shredded chicken, chopped green chiles, lactose-free yogurt, garlic oil, cumin, salt and pepper. Mix until combined.
- Make the sauce: In a small saucepan over medium heat, add the chicken broth, chopped green chiles, garlic-infused olive oil, salt and pepper. In a small bowl, whisk the cornstarch with 1 to 2 tablespoons of the broth until smooth, then stir it into the saucepan. Simmer for 2 to 4 minutes, stirring, until slightly thickened.
- Assemble the cups: Spoon the chicken mixture evenly into each tortilla cup. Top each with a small spoonful of sauce, then sprinkle the shredded cheese evenly over the tops.
- Bake for 15 to 18 minutes, or until the tortilla edges are lightly crisp and the cheese is melted.
- Cool for 2 to 3 minutes, then carefully remove from the muffin tin. Garnish with fresh cilantro and serve immediately.