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Quick Chicken Taco Cups

In less than 30-minutes, this healthy family favorite will be on your table. It’s packed with protein, plus lots of veggies. 

  • Author: Serena Ball

Ingredients

Scale
  • 6 (6-inch) white corn tortillas
  • 1 (10-ounce) container Roasted Red Pepper Sabra Hummus
  • 1 cup frozen corn
  • 1 cup canned tomatoes with green chilies (from a 14.5-ounce can) use the rest for another use
  • 1 (10-ounce) can chicken, drained, rinsed and shredded (6 ounces shredded cooked chicken)
  • 1 teaspoon ground cumin
  • 3/4 cup (3 ounces) shredded Cheddar cheese
  • Optional: Fresh chopped cilantro and chives

 

Instructions

  1. Heat oven to 350 degrees F. Coat 12-cup muffin tin with cooking spray.
  2. Stack up the tortillas and wrap them in about 4 damp paper towels; microwave for about 30 seconds until just warm. (This step will keep the tortillas from breaking when pushing into the muffin tins.
  3. Cut each tortilla into 4 even pieces. Place 2 pieces into each muffin tin to form a cup. Bake for 8 minutes until beginning to harden.
  4. While tortillas bake, in a large bowl, mix together the remaining ingredients, except cheese.
  5. Using a cookie scoop, scoop the chicken mixture into the hot tortilla cups until the muffin cups are full. Evenly sprinkle the cheese over the top of the chicken cups.
  6. Bake 10 minutes until hot and the cheese is melted. Serve with cilantro and chives if desired.