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Green chile chicken enchiladas cups are a quick and easy fix for a light dinner, after school snack, or perfect party appetizer.
Hot peppers come in a large variety of sizes, colors, and spice levels. Typically, the smaller a pepper is, the more heat it packs, but the color matters, too.
Jalapeno peppers are green as they start growing, turning red as they mature. And as they mature, they ripen more, which elevates the amount of capsaicin (heat) in them.
Spice-wise, the difference between a green chile pepper and a red chile pepper is as different as day and night.
I never knew quite how different until I tasted them side by side. Green chiles are much milder, which is probably why I prefer to use them in spicy dishes. As I have grown older, my stomach doesn’t handle spicy food as well as it used to. I still enjoy dishes like spicy red pepper shrimp skillet, but green chile chicken enchiladas cups are more my style.
They are really easy to make and versatile, too. My boys love them for after school snacks and game day food, while I like to serve them with a side salad or some Spanish rice for a light dinner.
You can use just about any kind of cooked chicken you want in these green chile enchiladas cups. Grilled, baked, or poached chicken breast, rotisserie chicken, or even canned chicken works very well, as does dark meat chicken.
My family likes Mexican food, so I make these enchiladas cups pretty often. The first time was in 2014, for a cooking demo at the Indiana Farm Bureau state conference. Foods that you can make in muffin cups was the theme. So, I made these green chile chicken enchiladas cups and mini biscuit turkey cheeseburgers. Both were really popular recipes with the crowd.
I bet this green chile chicken enchiladas cups recipe is one you’ll make a lot, too!
If you like easy Mexican foods like this, be sure to get my recipe for Taco Joes, too!
Total Servings 12
5 minPrep (inc. refrigeration & rest time)
18 minCook Time
23 minTotal Time
Ingredients
- 12 corn tortillas (6-inch size)
- 3 C chopped cooked chicken (rotisserie chicken works well)
- 1 C green chile salsa
- 2 C shredded cheese (monterey jack or pepper jack)
- 4 oz cream cheese, softened
- ½ C Pico de Gallo, as garnish
- Sour cream, cilantro or lime as garnish
Instructions
- Preheat oven to 375 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray.
- Microwave tortillas, a few at a time, about 30 seconds or until pliable, then press carefully into the prepared muffin cups. Lightly coat the insides of the tortilla cups with cooking spray. Bake about 10 minutes or until crisp; cool.
- Meanwhile, in a medium bowl combine chicken, softened cream cheese and salsa. Divide chicken mixture among the crisp tortilla cups. Sprinkle with cheese. Bake for 5 to 8 minutes more or until filling is hot and bubbly.
- Cool in muffin cups on a wire rack for 5 minutes. Remove enchilada cups from muffin cups. Top with pico de gallo sour cream or cilantro, if desired.
