Mini Chicken Taco Cups

By: @my.little.food.critic

Adding this delicious recipe to your dinner rotation is easy! It only takes a few ingredients and 15 minutes in the oven!

Prep: 10 mins
Cook: 12 mins
Serves: 12 mini tacos cups

Ingredients:

• 2 tbsp olive oil
• 6 tortillas (medium/large sized)
• 1 1/2 cups shredded chicken
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp minced garlic
• 1 tsp onion powder
• 1 tsp oregano
• 1/2 tsp black pepper
• Salt to taste
• 1/2 cup salsa or use marinara sauce
• 1 cup grated cheese (cheddar or monetary jack)

For serving (optional):

• 1/2 cup sour cream or guacamole
• 1 scallion, diced

How to Make Chicken Taco Cups:

1. Preheat oven to 190c/375f. Coat muffin holes of 2 muffin tins with the oil.
2. In a bowl, combine the shredded chicken, cumin, paprika, garlic, oregano, black pepper, and salt (if using).
3. Add the salsa (marinara) and stir again.
4. Cut each tortilla into 4 equal pieces (either square-shaped or circular).
5. Place the tortilla into the muffin tin (you may need to overlap the pieces to ensure the base and sides are completely covered). Spoon in 2 tbsp of the chicken mixture. Sprinkle over some cheese. Repeat with the remaining tortillas and cheese.
6. Bake for 12-15 minutes until crispy, and the cheese is bubbling.

Serve topped with sour cream and chopped scallions.

These can be stored in the fridge, in an airtight container for 2 days.