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Cooking the vegetables to perfection is crucial for your Mini Chicken Enchilada Skillet Cups. The goal is to achieve a tender texture while retaining some crunch for added flavor and bite. Here are a few tips to help you determine when your vegetables are done:

Mini Chicken Enchilada Skillet Cups

Discover the delicious world of Mini Chicken Enchilada Skillet Cups, a versatile dish that's perfect for any occasion! These bite-sized treats combine lean ground chicken, vibrant veggies, and zesty enchilada sauce, all nestled in crispy tortilla cups. Easy to prepare, they make a fantastic option for family gatherings, game days, or cozy nights in. With a flavor-packed filling and visually appealing presentation, these mini enchiladas are bound to impress your guests. Enjoy this delightful recipe that balances nutrition and taste!
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Ingredients
  

1 lb ground chicken

1 cup diced onion

2 cloves garlic, minced

1 cup bell peppers, diced (red, green, or a mix)

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 can (10 oz) red enchilada sauce

1 cup shredded cheddar cheese (or a Mexican cheese blend)

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

1 package (12 oz) mini flour tortillas (or corn for a gluten-free option)

Optional toppings: sour cream, chopped cilantro, sliced jalapeños, or diced avocado

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to preheat.

    Cook the Chicken: In a large skillet over medium heat, add the ground chicken. Use a spatula to break it apart as it cooks, browning for about 5-7 minutes.

      Sauté the Vegetables: Once the chicken is browned, add the diced onion and minced garlic to the skillet. Sauté for roughly 3-4 minutes until the onion becomes translucent. Next, stir in the diced bell peppers and continue cooking for an additional 2-3 minutes.

        Combine Ingredients: Add the black beans, corn, ground cumin, chili powder, salt, and pepper to the skillet. Pour in the enchilada sauce and stir everything together until well mixed. Allow the mixture to simmer for about 5 minutes so the flavors can meld beautifully.

          Prepare the Tortillas: Lightly grease a muffin tin to prevent sticking. Using a cookie cutter or the rim of a glass, cut mini tortillas into round shapes. Carefully press each tortilla round into the muffin tin cups, shaping them into little cups.

            Fill the Cups: Generously spoon the chicken and bean mixture into each tortilla cup. Finish by topping each filled cup with a sprinkle of shredded cheese.

              Bake: Place the muffin tin into the preheated oven. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.

                Serve and Garnish: Once baked, remove the skillet cups from the oven and allow them to cool for a minute. Serve warm, garnished with your choice of sour cream, fresh cilantro, sliced jalapeños, or cubes of avocado for an extra touch.

                  Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings