They weren’t exaggerating when they called it March Madness.
I live just a few blocks from the Sprint Center in downtown Kansas City, and last week the Big XII men’s basketball tournament filled the streets with fans. Everywhere I looked people were decked out in team colors, hunting for places to watch the next game. Their cheers—by day and into the night—became the soundtrack of the week, echoing off the buildings and drifting through my open windows. And of course, most of the neighborhood was cheering extra loud for our Kansas Jayhawks, still pushing forward as the #1 seed. Rock chalk!
Some neighbors complain about the crowds and packed parking, but I love the energy it brings. I’m a social sports fan—admit it, I’ve watched maybe one or two full games this season—but I always join friends for tournament viewing. And when there’s a group, there needs to be a snack to share.
So here’s a new favorite: Easy Enchilada Cups.
This idea was born during a bit of fridge-and-pantry spring cleaning. I had more enchilada sauce, beans, and tortillas than I could reasonably use, and I wanted something hand-held for game day. Instead of rolling traditional enchiladas, I experimented with turning small flour tortillas into baked tortilla “cups” using a standard muffin pan.
The method is simple and reliable. Press each tortilla into a muffin cup, pleating the edges so they fit snugly while leaving an opening in the center for the filling. Bake the shells until they’re crisp enough to hold the filling without collapsing.
For the filling I mixed shredded rotisserie chicken, black beans, corn, chopped green chiles, and enchilada sauce. This combination is flexible—feel free to swap the chicken for another cooked protein such as steak, shrimp, or fish, or add roasted vegetables for a vegetarian version.
After the shells have baked and cooled slightly, spoon the filling into each cup, top with a pinch of shredded Mexican-blend cheese, and return the pan to the oven until the cheese melts and the filling is hot. Finish with chopped cilantro and thinly sliced green onions for color and brightness.
The result is adorable, hand-held, and satisfying—perfect for game day or any gathering where you want easy-to-eat, flavorful finger food. Because they contain enchilada sauce, they can be a bit juicy inside, so serve them with napkins or small plates. No forks required.
These enchilada cups are quick to assemble, customizable, and always a crowd-pleaser. Make a few batches with different fillings so guests can pick their favorites—chicken and corn, black bean and sweet potato, or shrimp with poblano peppers all work well. They rehearse nicely, too: bake the shells ahead of time and assemble just before serving.
Easy Enchilada Cups
15 minutes
20 minutes
35 minutes
10 servings
Ingredients
- 1 (10-count) package small flour tortillas
- 1 (10-ounce) can red enchilada sauce
- 1 (14-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can chopped green chiles
- 2 cups shredded cooked chicken (or substitute another cooked protein)
- 1/2 cup whole-kernel corn
- 1 cup shredded Mexican-blend cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onions
Instructions
- Heat the oven to 350°F.
- Tuck each tortilla into the cups of a standard muffin pan, gently pleating the edges so they fit snugly but leaving the center open for filling. Bake 10–12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.
- While the shells bake, combine the enchilada sauce, black beans, green chiles, shredded chicken, and corn in a large bowl; toss to combine.
- Spoon the filling into each tortilla cup until nearly full. Top each with a pinch of shredded cheese. Return to the oven and bake 15 minutes, or until the cheese melts and the filling is warmed through.
- Remove from the oven, sprinkle with cilantro and green onions, and serve warm.
Notes
Substitute 2 cups of another cooked protein (steak, fish, shrimp) or roasted vegetables for the chicken, if desired. Make the tortilla shells ahead of time and assemble just before serving for the easiest prep.
Additional Info
Did you make this?
Let me know how it turned out in the comments below!
