We like a variety of foods in our house but Italian and American-Mexican are the types that we tend to want to cook up first. So when I realized I loved using tortillas I decided to make Chicken Tortilla Cups.
Why did I say American-Mexican? Well I believe what we make here in our house is probably not authentic Mexican food and so wanting to make sure I don’t miss represent I call it American-Mexican. I think this dish might be a little bit of both!
When I made these vegetable tortilla cups I instantly knew that they would not be the only version of this recipe that I would make! My family has gobbled these up over and over and do not seem to get tired of them at all.
For me to make them this way just kind of changes things up a bit. Rather than doing the regular taco night I make them into these cute little cups that the kiddos can still hold in their hands and munch away on.
When you make these you want to make sure you use my Mexican Shredded Chicken recipe because that is what you will use to fill these bad boys! ENJOY!
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Chicken Tortilla Cups
Crunchy chicken filled tortilla shells perfect for any night of the week!
Ingredients
- FOR THE FILLING:
- 1½ pounds chicken breast or tenderloins
- 2 cups sliced sweet bells peppers
- 1 cup sliced onion
- olive oil
- 1½ tablespoon Mexican seasoning, I used McCormick Seasoning
- ¾ cup water
- 18 flour tortillas, 6 inches
- 8 oz shredded mexican blend cheese
Instructions
- FOR THE FILLING:
- In a large pot boil chicken for 15 minutes.
- While chicken is boiling, slice peppers and onions.
- In a large saute pan drizzle with olive, add peppers and onions and cook for 10 minutes.
- Drain the chicken and cool for 2 minutes.
- Shred chicken and add to peppers and onions.
- Sprinkle with Mexican seasoning and stir till mixed into the chicken well.
- Add ¼ of a cup of water at a time to the mixture. Stir between each ¼ cup to moisten the chicken.
- After all the water has been added cook for 5 minutes. Set aside
- Preheat oven to 350 F. Spray two 12 cup muffin pan with cooking spray.
- Using a 4 round inch cookie cutter, cut each tortilla and place into muffin pan, pushing down the middle.
- Add chicken filling to each cup.
- Bake for 12 minutes or until brown.
- Pull out and sprinkle with 1-2 teaspoons of cheese on top. Place back into oven till cheese has melted, about 2 minutes.
- Cool and ENJOY!
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Such a good idea, I love it when tortillas get really crispy!
Mariana @The Candid Kitchen recently posted…Palm heart empada
What a lovely idea! These look super 🙂
miss messy recently posted…White Chocolate Banoffee Cookies
My little guy might just eat all of these!
Brianne @ Cupcakes & Kale Chips recently posted…Lemon Herb Grilled Chicken Breasts for #ChooseDreams #WeekdaySupper
Brilliant idea! These are the perfect size for appetizers and I’m all over it. 🙂
Tina @ Tina’s Chic Corner recently posted…Poppy Seed Coffee Cake
I could eat a whole pan of these tortilla cups all by myself. Great for kids too.
Maggie Unzueta @ Mama Maggie’s Kitchen recently posted…Father’s Day Cocktails Using Distillery No 209 Gin
These sound incredibly good! I love how quickly they come together! 🙂
[email protected] Life recently posted…Funfetti Cookies and Cream Fudge
These sound great perfect for a party appetizer!
Jennifer Johnson recently posted…Zesty Grilled Lemon Chicken
These look fantastic and are perfect for appetizers or dinner!
marcie recently posted…Pear Ginger Smoothie
Mexican-American is just perfect for me…..I’m loving these little cups and I know my family would, too!
Cathy Trochelman recently posted…Bacon Cheddar Ranch Corn Dip