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Before diving into the fun of assembling your Mini Chicken Nacho Tortilla Cups, it's essential to preheat your oven. Preheating to 375°F (190°C) is crucial. This temperature ensures that your tortilla cups will bake evenly, becoming crispy and golden without burning. A properly heated oven will also help maintain the structure of the tortilla, allowing it to hold the delicious filling without becoming soggy. Take the time to prepare your oven while you gather your ingredients for the filling.

Mini Chicken Nacho Tortilla Cups

Create a culinary delight at your next gathering with Mini Chicken Nacho Tortilla Cups! These bite-sized treats combine crispy tortilla cups with a savory filling of shredded chicken, black beans, corn, and melted cheese. Perfect for game nights and parties, they offer a fun hands-on dining experience that everyone will love. Easy to customize and packed with flavor, this dish is both nourishing and delicious, making it a must-try for any occasion. Enjoy the creativity in the kitchen and watch your guests rave!
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Ingredients
  

8 small corn tortillas

1 cup cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn (can be fresh, canned, or frozen)

1 ½ cups shredded cheddar cheese

1 teaspoon taco seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

½ cup sour cream

½ cup salsa (store-bought or homemade)

Fresh cilantro, chopped (for garnish)

Jalapeño slices (optional, for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.

    Prepare Tortilla Cups:

      - With a round cookie cutter or the edge of a glass, cut each corn tortilla into smaller circles, approximately 3 inches in diameter.

        - Lightly coat a muffin tin with cooking spray. Press each tortilla circle into the muffin cups, shaping them to form small bowls.

          Bake Tortilla Cups:

            - Place the muffin tin in the preheated oven and bake the tortilla cups for about 8-10 minutes, or until they become crispy and lightly golden. Keep a close watch to avoid burning. Once done, remove the tin from the oven and allow it to cool slightly.

              Mix Chicken Filling:

                - In a medium bowl, combine the shredded chicken, black beans, corn, taco seasoning, garlic powder, onion powder, and season with salt and pepper. Mix well until all ingredients are evenly incorporated.

                  Assemble Cups:

                    - Generously spoon the chicken mixture into each tortilla cup, filling them to the brim.

                      - Top each filled cup with a generous sprinkle of shredded cheddar cheese.

                        Melt Cheese:

                          - Place the muffin tin back into the oven and bake for an additional 5-7 minutes, or until the cheese is thoroughly melted and bubbling.

                            Garnish & Serve:

                              - Carefully lift the tortilla cups from the muffin tin and place them on a serving platter.

                                - Finish by topping each cup with a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro. Add jalapeño slices for an extra kick if desired.

                                  Enjoy:

                                    - Serve these delightful Mini Chicken Nacho Tortilla Cups warm for an unforgettable burst of flavors that your guests will love!

                                      Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4-6 servings