Chicken Enchilada Bites

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Chicken Enchilada Bites, creamy hen enchilada filling in tortilla cups, topped with melty cheese and bitter cream! a great game time appetizer! in case you consider final 12 months I made this excellent cookie butter dip the usage of TortillaLand tortillas as cinnamon sugar chips for dipping. i used to be contacted again to make another recipe for a go-to game time dish and of path, I desired to make every other appetizer! these chook enchilada bites are packed full of taste!


 I really like to make a variety on Sundays with lots of appetizers and little nibbles. these bird enchilada bites in shape right into any recreation day spread. they may be additionally great for an after college snack or even paired with a few Spanish rice, you may make it a complete meal! This recipe consists of a big batch of enchilada sauce. I recommend making the complete batch of sauce and freezing it to use for destiny recipes.

Ingredients

  • 4 TortillaLand tortillas
  • 1 Cup shredded cooked chicken using rotisserie chicken here is a huge time saver
  • 2 oz cream cheese softened
  • 1/4 Cup enchilada sauce see recipe below
  • 1 scallion thinly sliced green part only
  • 1/2 Cup shredded cheddar cheese
  • sour cream and cilantro leaves for garnish

Enchilada Sauce:

  • 3 tablespoons unsalted butter
  • 3 tablespoons cornstarch
  • 1/8 cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 2 cups chicken stock
  • 1/2 cup tomato sauce
  • 2 teaspoons granulated sugar

instructions
Enchilada Sauce

  1. First, make the enchilada sauce through including the butter to a 3-quart pot over medium warmness. let melt and upload in the cornstarch, whisk to mix and cook one minute. add the chili powder, cumin and oregano, permit to prepare dinner 30 seconds till fragrant. add the final components and simmer until thickened, set aside.

chicken Enchilada Bites

  1. Preheat oven to 425 levels. cut the tortillas with a round cookie cutter that is slightly large than the opening to a muffin tin. lightly pierce the tortilla rounds with a fork throughout. Spray with cooking spray and location the tortillas into the muffin tin to shape cups. Bake for four mins.
  2. whilst tortillas are cooking make the chicken mixture. area shredded chook, cream cheese, enchilada sauce, and scallion right into a medium sized bowl and blend to combine.
  3. Take tortilla cups out of the oven, press down any bubbles and divide the chicken combination flippantly between the cups. top with the cheese and bake for an additional four minutes.
  4. Garnish with bitter cream and cilantro leaves.

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