These are so cute and yummy! I made some with chicken and black beans and some with just black beans for vegetarian friends.
enjoy
hugs,
peg
[size=18]Muffin Tin Chicken Tacos
Prep Time: 15 min
Total Time: 35 min
Servings: 12
Ingredients
6 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1 cup shredded cooked chicken breast
1 cup Old El Paso® Thick ‘n Chunky salsa
1/2 cup shredded Cheddar cheese (2 oz)
Shredded lettuce, if desired
Sour cream, if desired
Additional Old El Paso® Thick ‘n Chunky salsa, if desired
Directions
1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
2 Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
3 In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
4 Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
5 To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.
Recipe source: http://www.bettycrocker.com/how-to/tipslibrary/cooking-tips/how-to-make-muffin-tin-chicken-tacos?nicam2=Email&nichn2=Core&niseg2=BC&nicreatID2=BC_04_30_2014
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enjoy
hugs,
peg
[size=18]Muffin Tin Chicken Tacos
Prep Time: 15 min
Total Time: 35 min
Servings: 12
Ingredients
6 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1 cup shredded cooked chicken breast
1 cup Old El Paso® Thick ‘n Chunky salsa
1/2 cup shredded Cheddar cheese (2 oz)
Shredded lettuce, if desired
Sour cream, if desired
Additional Old El Paso® Thick ‘n Chunky salsa, if desired
Directions
1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
2 Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
3 In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
4 Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
5 To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.
Recipe source: http://www.bettycrocker.com/how-to/tipslibrary/cooking-tips/how-to-make-muffin-tin-chicken-tacos?nicam2=Email&nichn2=Core&niseg2=BC&nicreatID2=BC_04_30_2014
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