Easy Enchilada Cups

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  Tortilla, Flour, 6-Inch
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  Enchilada Sauce, Red, Canned
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  Beans, Black, Canned, Drained
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  Green Chiles, Canned, Diced
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  Chicken Breast, Grilled(480g)
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  Corn, Sweet, Canned, Drained(120g)
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  Mexican Blend Cheese(240g)
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  Cilantro, Fresh(60g)
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  Green Onion (Scallion)(60g)

Instructions

1. 1Preheat oven to 350°F. Press each flour tortilla gently into a muffin cup, pleating the edges so they fit snugly while keeping the center open for filling. Bake for 10–12 minutes, until the tortilla cups are slightly hardened and hold their shape; remove and set aside.
2. 2While the tortillas bake, combine the canned enchilada sauce, black beans, green chiles, cooked chicken, and corn in a large mixing bowl. Toss until all ingredients are evenly distributed throughout the mixture.
3. 3Once the tortilla cups have cooled slightly, carefully spoon the filling mixture into each cup, filling nearly to the rim.
4. 4Sprinkle a pinch of the Mexican blend cheese over the top of each filled cup.
5. 5Return the muffin pan to the 350°F oven and bake for 15 minutes, until the cheese is melted and bubbling and the filling is warmed through.
6. 6Remove from the oven and let cool for 2–3 minutes. Top each enchilada cup with fresh cilantro and sliced green onions.
7. 7Divide the enchilada cups evenly into 10 airtight containers while still warm, allowing 1 cup per container. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.
8. 8To reheat, place a cup on a microwave-safe plate, cover loosely, and microwave for 1–2 minutes until warmed through, or reheat in a 350°F oven for 8–10 minutes until heated to 165°F internally.