Easy Chicken Enchilada Recipe

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Easy Chicken Enchilada Recipe

Easy Chicken Enchilada Recipe So the other day I was thinking about doing some sort of enchilada dish for Frugal Living Mom. I first thought about an easy sort of layer casserole, which would be great and easy.

But then I came up with these Easy Chicken Enchilada Cups.

I think they are very cute and super kid friendly (and freezer friendly). I hope you like them.. make sure to let me know if you try them out!

*you can use regular sized tortillas, too, you will just need to trim them to fit in the cups

Also, a canned green or red enchilada sauce would be good in the recipe, too. Omit the homemade entirely and add about 1 1/4 cups sauce to the chicken.

Yields 6

Chicken Enchilada Cups

Chicken Enchilada Cups

20 minPrep Time

30 minCook Time

50 minTotal Time

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  • 3/4 cup Chicken Stock
  • 6oz can of tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried red chili powder (not hot)
  • 1/4 teaspoon salt
  • 3 cups of shredded, cooked chicken (or pork or beef)
  • 12 mini corn tortillas *
  • 3 oz shredded cheddar cheese


  1. Preheat over to 350 degrees
  2. Spray 1 dozen cupcake pan with oil
  3. Add chicken stock, tomato paste, oregano, cumin, onion, garlic, chili powder and salt to a medium bowl
  4. Wisk to combine
  5. Stir in chicken and coat with sauce
  6. Warm tortillas in the microwave 6 at a time for about 30 seconds, until soft
  7. Place each tortilla in to prepared cupcake pan (if they break a bit it is ok)
  8. Fill each tortilla cup with chicken mixture to the top
  9. Top each with about 1 tablespoon of cheese
  10. Bake for 30 minutes




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  1. Angelia says

    You really should advertise this as gluten free! I plan on making this tomorrow for my family with the green sauce. Yum!

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