Ingredients
Main
- 2 cups cooked shredded chicken (rotisserie chicken recommended)
- 6 large flour tortillas
For Better Flavor (Highly Recommended)
- 1 tbsp taco seasoning
- 2 oz cream cheese, softened
- ¼ cup salsa (thick salsa preferred)
- ¼ cup finely diced onion
- 1 garlic clove, minced
- 1 cup shredded Mexican cheese blend
- 1 tbsp chopped cilantro
Optional Toppings
- Sour cream
- Guacamole
- Diced tomatoes
- Jalapeños
- Green onions
- Fresh cilantro
Instructions
1. Preheat
Preheat oven to 375°F (190°C).
Grease a standard 12-cup muffin pan.
2. Prepare Filling
Cook onion for 3–4 minutes.
Add garlic.
Cook 30 seconds.
Stir in:
- chicken
- taco seasoning
- salsa
- cream cheese
Cook until creamy.
Allow to cool 5 minutes.
3. Prepare Tortillas
Cut 12 circles using a 4-inch cutter.
Press TWO tortilla circles into each muffin cavity.
This creates sturdy crispy cups.
4. Assemble
Sprinkle cheese first.
Add chicken filling.
Top with remaining cheese.
5. Bake
Bake
12–15 minutes
until
- golden edges
- bubbling cheese
6. Rest
Cool inside muffin pan
5 minutes.
Remove carefully.
Serve warm.
Notes
✔ Rotisserie chicken gives the best flavor.
✔ Thick salsa prevents soggy tortilla cups.
✔ Two tortilla layers help maintain shape.
✔ Cheese underneath acts as a moisture barrier.
✔ Don’t skip the resting time after baking.
✔ Bake until the tortilla edges are golden, not just until the cheese melts.
✔ Freshly grated cheese melts better than pre-shredded cheese.
✔ Great for meal prep.
✔ Easily customizable with beef, turkey, beans, or vegetables.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex