Post by Loupy on Mar 23, 2014 13:06:09 GMT -7
Muffin Tin Chicken Tacos
From: www.bettycrocker.com/
Blogger Jessica Walker from Lil Miss Bossy shares a recipe for a variation on taco night that is sure to please!
Prep Time 15 min
Total Time 35 min
Servings 12
Ingredients
6 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1 cup shredded cooked chicken breast
1 cup Old El Paso® Thick ‘n Chunky salsa
1/2 cup shredded Cheddar cheese (2 oz)
Shredded lettuce, if desired
Sour cream, if desired
Directions
1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
2 Using 4-inch round cookie cutter, cut 2 rounds from each tortilla.
Place rounds on microwavable plate; microwave on High 15 seconds to soften.
Place each in muffin cup, using bottom of small juice glass to press into each cup.
3 In medium bowl, toss chicken with 1 cup salsa.
Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each.
Top each with another teaspoon of cheese.
4 Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
5 To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.
Tips...
You can substitute cooked seasoned ground beef for the chicken.
Use the leftover tortilla scraps to make chips. Place on cookie sheet; sprinkle with salt. Bake in 350°F. oven until crisp.
I tried the 6 inch soft tacos with the large muffin tin and it was just the right size. I didn't have to cut anything.
I used corn tortillas instead flower. You need to microwave the corn tortillas for 20 seconds in stead of 15. If tortillas tear use left over tortilla to patch hole. Bake time stays the same. When you take them out they look very greasy surprisingly they have less grease then regular tacos.
From: www.bettycrocker.com/
Blogger Jessica Walker from Lil Miss Bossy shares a recipe for a variation on taco night that is sure to please!
Prep Time 15 min
Total Time 35 min
Servings 12
Ingredients
6 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1 cup shredded cooked chicken breast
1 cup Old El Paso® Thick ‘n Chunky salsa
1/2 cup shredded Cheddar cheese (2 oz)
Shredded lettuce, if desired
Sour cream, if desired
Directions
1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
2 Using 4-inch round cookie cutter, cut 2 rounds from each tortilla.
Place rounds on microwavable plate; microwave on High 15 seconds to soften.
Place each in muffin cup, using bottom of small juice glass to press into each cup.
3 In medium bowl, toss chicken with 1 cup salsa.
Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each.
Top each with another teaspoon of cheese.
4 Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
5 To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.
Tips...
You can substitute cooked seasoned ground beef for the chicken.
Use the leftover tortilla scraps to make chips. Place on cookie sheet; sprinkle with salt. Bake in 350°F. oven until crisp.
I tried the 6 inch soft tacos with the large muffin tin and it was just the right size. I didn't have to cut anything.
I used corn tortillas instead flower. You need to microwave the corn tortillas for 20 seconds in stead of 15. If tortillas tear use left over tortilla to patch hole. Bake time stays the same. When you take them out they look very greasy surprisingly they have less grease then regular tacos.
