CHICKEN ENCHILADA CUPS
I took these southwestern cups to an Arizona Cardinals tailgate. I kept them in a thermal wrap to maintain their warmth, but they are also good at room temperature. Mini phyllo shells are one of my favorite go-to ingredients because they're a quick and easy way to make big batches of sweet or savory treats and appetizers. -Johnna Johnson, Scottsdale, AZ
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine the first 7 ingredients with 3 tablespoons enchilada sauce. Spoon into phyllo shells. Place shells on an ungreased 15x10-in. baking pan. Slice Monterey Jack cheese into 1-1/2-in. squares about 1/8 in. thick. Top each phyllo shell with cheese. , Bake until heated through and cheese is melted, 7-9 minutes. Meanwhile, in a small saucepan, heat remaining enchilada sauce over medium-low heat. Serve chicken cups with salsa and warm enchilada sauce.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 163mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
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