Mini Chicken EnchiladasCups

Mini Chicken Enchiladas are a super simple, easy and cheesy appetizer recipe! This two bite snack is perfect for any party or dinner1

Author: Amanda Dorich
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Course: Dinner
Cuisine: Mexican
Servings: 12 mini enchiladas
Mini Chicken Enchilada Cups
4.45 from 9 votes


  • 12 mini flour tortilla boats
  • 2 cups shredded cooked chicken
  • 15 oz enchilada sauce
  • 1 1/2 cups shredded cheese (cheddar or monteray jack)
  • toppings: sour cream, lettuce, guacamole, etc.


  1. Preheat a sauce pan to medium heat and preheat oven to 375 degrees.

  2. Add enchilada sauce to the pan and heat until heated through, about 5 minutes. 

  3. Add chicken to the sauce and reduce heat to low and let simmer for 10 minutes. 

  4. Pour two heaping tablespoons of chicken into each flour tortilla and then top with a heaping tablespoon of cheese.

  5. Place tortillas on a rimmed baking sheet and bake for 10 minutes, or until edges get golden brown and cheese is melted. 

  6. Serve immediately with desired toppings. 

Nutrition per serving

Calories: 181kcal
Fat: 6g
Saturated fat: 2g
Cholesterol: 29mg
Sodium: 666mg
Potassium: 110mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 3g
Protein: 11g
Vitamin A: 340%
Vitamin C: 0.7%
Calcium: 105%
Iron: 1.4%
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