These are a fun, individual twist on classic enchiladas and are perfect for a quick meal or appetizer. They are incredibly easy to make, super customizable, and delicious! Our seasoned taco meat is the key! Already full of flavor, all you have to do is cook. No extra seasonings required.
Ingredients: 12 small flour tortillas
1 pound seasoned beef taco meat (from our meat department)
1 onion, diced
1 pepper, diced
1 can black beans
1 can enchilada sauce (red or green, your preference)
Chopped Cilantro
Shredded Chihuahua cheese
For the Filling & Topping: 1 cup shredded cheese (Mexican blend, cheddar, Monterey Jack, etc.)
Optional fillings:
1/2 cup cooked black beans, 1/2 cup corn (fresh or frozen)
Optional toppings: sour cream, salsa, chopped cilantro, diced tomatoes, sliced green onions, guacamole
Instructions: Preheat the oven to 400°F (175°C). Spray a 12-cup muffin tin with non-stick cooking spray.
Prepare the tortilla cups: Gently press each tortilla into a muffin cup, forming a bowl shape. The edges will extend slightly above the tin. If the tortillas are stiff, you can warm them briefly in the microwave (about 10-15 seconds wrapped in a damp paper towel) to make them more pliable.
Cook the filling: Cook the taco meat and onions in a skillet over medium heat for about 2-3 minutes. Add poblano pepper. Once onions are translucent and meat and peppers are cooked through, add black beans and red enchilada sauce to the skillet and cook on high.
Assemble the enchilada cups: add some shredded cheese and cilantro to each cup. Add some of the filling, then top with more cheese and cilantro
Bake the enchilada cups: Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through.
Serve: Let the enchilada cups cool in the muffin tin for a few minutes before carefully removing them. Garnish with your favorite toppings and serve warm.
Tips and Variations: Use different fillings: Our meat department is filled with pre-seasoned taco and fajita meats-- chicken, beef, and pork. You can even use our rotisserie chicken and shred it.
Make it vegetarian: A mixture of beans and sautéed vegetables work great for a vegetarian option.
Spice it up: Use a spicier enchilada sauce or add a pinch of cayenne pepper to the filling. You can also use jalapenos or spicier peppers in place of poblano.
Cheese variations: Feel free to use other cheeses like Colby Jack, pepper jack, or a Mexican cheese blend.
Crispier cups: For extra crispy tortilla cups, bake the empty tortillas in the muffin tin for 5-7 minutes before adding the filling.
Optional toppings:Sour cream, salsa, diced tomatoes, guacamole
Watch the video!
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