Chicken Tortilla Cups Recipe

Name: Chicken Tortilla Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 4 large (10-inch) flour tortillas; 3 tablespoons all-purpose flour; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; Kosher salt and freshly ground pepper; 1 pound skinless, boneless chicken breasts, diced; 2 tablespoons extra-virgin olive oil; 1/2 small onion, diced; 2 stalks celery, diced; 2 carrots, diced; 1 red bell pepper, diced; 1 14 .5-ounce can diced fire-roasted tomatoes; 1 cup low-sodium chicken broth; 1/4 cup chopped fresh cilantro; 1 cup shredded monterey jack or pepper jack cheese

Servings: persons

Cooking spray
4 large (10-inch) flour tortillas
3 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken breasts, diced
2 tablespoons extra-virgin olive oil
1/2 small onion, diced
2 stalks celery, diced
2 carrots, diced
1 red bell pepper, diced
1 14 .5-ounce can diced fire-roasted tomatoes
1 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
1 cup shredded monterey jack or pepper jack cheese

1
Preheat the oven to 350 degrees F and coat 4 cups of a muffin pan with cooking spray.
2
Fold each tortilla in half, then form into a cone, overlapping the sides.
3
Fold up the point of the cone slightly, then press the tortilla into the prepared muffin pan to form a cup shape; coat with cooking spray.
4
Transfer to the oven and bake until golden and crisp, about 15 minutes.
5
Meanwhile, combine the flour, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
6
Add the chicken and toss to coat.
7
Heat the olive oil in a large nonstick skillet over medium-high heat.
8
Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, about 2 minutes.
9
Add the onion, celery, carrots and bell pepper and cook until the vegetables begin softening, about 2 minutes.
10
Add the tomatoes and chicken broth to the skillet and bring to a simmer.
11
Cook until the vegetables are tender and the sauce thickens slightly, about 5 minutes.
12
Stir in the cilantro and season with salt and pepper.
13
Divide the chicken mixture among the tortilla cups.
14
Top with the cheese.
15
Photograph by Andrew Purcell

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cooking spray, 4 large (10-inch) flour tortillas, 3 tablespoons all-purpose flour, 1/2 teaspoon ground cumin, and more.

Yes, Chicken Tortilla Cups falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tortilla Cups

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