Creamy Chicken Taco Cups

We have started doing "Fiesta Night" once a week.  Usually Wednesdays, but not always.  We love Mexican food, but seem to fall back on the same recipes.  I saw that I had pinned this recipe a while back and thought it would be fun to give it a whirl.  Plus I was planning on making refried beans this week anyways, so I knew I'd have at least one ingredient handy.  I halved the recipe, since I anticipated the boys wouldn't really like the taco cups.

The link to the recipe is here.  I have been to this website before for recipes, and I plan on going back again to find what other great recipes she has shared.  I'd recommend checking it out.  The pictures are great.  (Especially of her taco cups.)

Andy and I liked these a lot.  The boys had a hard time eating them and wanted regular tacos.  Go figure.  These weren't hard to make, but took a little extra effort (vs. regular tacos) to make them in the muffin cups.  I used my biggest round cookie cutter to cut out circles in the tortillas, and they still seemed a little too small to me.  I didn't have all the ingredients to fill the cups the way the recipe described, but even without it all these were very tasty.  I did find that once we topped our cups with avocado, green onion and tomatoes that it was a little tricky to eat, but I still really liked them.

Here's the recipe:

Creamy Chicken Taco Cups

2 cups of roasted chicken, chopped

1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers) (I didn't have this)

2 tbsp cotija cheese (I didn't have this)

2 tbsp green onions, diced

2 tbsp cilantro, chopped (I used dried)

Juice from 1/2 a lime (I used bottled)

2 tbsp sour cream

2 tbsp roasted tomato salsa (I used ChiChis Mild Salsa)

Sea salt and freshly cracked pepper, to taste

3 large flour tortillas, cut into large circles

Refried beans

Garnish:

Sour cream, Cilantro, Green onions, Tomatoes, Avocado, Salsa

Directions:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Chop up the chicken then combine it with the beans/rice, the cotija cheese, most of the green onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.

Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese.

Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired. Enjoy.