Savory Chicken and Rice Enchilada Cups Recipe

If you’re looking for a fun twist on traditional enchiladas, these Chicken and Rice Enchilada Cups are the perfect solution. This chicken recipe combines all the delicious flavors of classic enchiladas, served in a bite-sized format that’s perfect for parties or a cozy dinner at home. With tender chicken, seasoned rice, and a zesty sauce, these cups will surely become a favorite.

Imagine a plate filled with mini enchiladas, each one bursting with cheesy goodness and savory chicken. These cups are not only visually appealing but also incredibly tasty, making them a great option for both casual gatherings and special occasions.

Delicious Chicken and Rice Enchilada Cups

These Chicken and Rice Enchilada Cups are a delightful combination of flavors and textures. The chicken is tender and well-seasoned, nestled in fluffy rice and enveloped in a rich enchilada sauce, all topped with melted cheese.

Perfectly portioned for individual servings, these enchilada cups are both satisfying and easy to eat, making them an ideal choice for your next get-together.

Ingredients

1 cup cooked chicken, shredded
1 cup cooked rice, preferably Mexican-style
1 cup enchilada sauce, divided
1 cup shredded cheese, cheddar or Mexican blend
1 teaspoon taco seasoning
1 package of wonton wrappers
Chopped cilantro for garnish (optional)
Sour cream for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Wonton Cups: Lightly grease a muffin tin and press wonton wrappers into each cup, creating a little bowl shape. Bake for 5-7 minutes or until they are golden and crisp.
Mix Filling: In a bowl, combine shredded chicken, cooked rice, half of the enchilada sauce, taco seasoning, and half of the cheese. Stir until well combined.
Fill the Cups: Spoon the chicken and rice mixture into each baked wonton cup until filled.
Top with Sauce and Cheese: Drizzle the remaining enchilada sauce over the filled cups and sprinkle with the remaining cheese.
Bake: Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro and serve with sour cream on the side, if desired.