Spicy Chicken Eggplant Enchilada Cups Recipe

Name: Spicy Chicken Eggplant Enchilada Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants (diced); 2 cups shredded cooked chicken; 1 16 oz. can tomato sauce; 1 cup cilantro (chopped); 2 tablespoons cumin; 2 tablespoons chili powder; 1 tablespoon red pepper flakes; 1 teaspoon Adobo seasoning; 2 cups shredded Monterey Jack cheese; 12 flour tortillas; Optional: pickled jalapenos, sour cream, guacamole, green onions

Servings: persons

2 small eggplants (diced)
2 cups shredded cooked chicken
1 16 oz. can tomato sauce
1 cup cilantro (chopped)
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon red pepper flakes
1 teaspoon Adobo seasoning
2 cups shredded Monterey Jack cheese
12 flour tortillas
Optional: pickled jalapenos, sour cream, guacamole, green onions

1
Heat oven to 350u00b0F. Using a 12 regular-size muffin cups pan spray number of holes you'll be using with olive oil cooking spray.
2
Microwave tortillas on High 15 seconds to soften. Carefully place each in muffin cup. If tortillas happen to get a small tear, no worries as step four handles that!
3
In saucepan, toss together chicken, eggplants, seasonings and cook over medium heat until all items are mixed together and sauce is well mixed into chicken. Be sure to taste test to adjust seasoning for taste.
4
Sprinkle bottom of each tortilla cup with shredded cheese (put extra cheese in to plug any tears your tortilla might have had from step two) and then begin placing chicken and eggplant mixture into each cup. Top each with another teaspoon of cheese.
5
Bake 12 to 15 minutes or until cheese is melted and tortillas are crisped and browned around the edges.
6
To serve, top each with preferred garnishes.

1572

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 small eggplants (diced), 2 cups shredded cooked chicken, 1 16 oz. can tomato sauce, 1 cup cilantro (chopped), and more.

Yes, Spicy Chicken Eggplant Enchilada 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.

That's it — enjoy your meal!

Spicy Chicken Eggplant Enchilada Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions