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Chicken Enchilada Cups

Total Time

Prep: 20 min. Bake: 15 min.



I took these southwestern cups to an Arizona Cardinals tailgate. I kept them in a thermal wrap to maintain their warmth, but they are also good at room temperature. Mini phyllo shells are one of my favorite go-to ingredients because they’re a quick and easy way to make big batches of sweet or savory treats and appetizers. —Johnna Johnson, Scottsdale, AZ


  • 2 cups shredded rotisserie chicken
  • 3/4 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 can (10 ounces) enchilada sauce, divided
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 6 ounces Monterey Jack cheese
  • Salsa


  1. Preheat oven to 350°. Combine the first 7 ingredients with 3 tablespoons enchilada sauce. Spoon into phyllo shells. Place shells on an ungreased 15x10-in. baking pan. Slice Monterey Jack cheese into 1-1/2-in. squares about 1/8 in. thick. Top each phyllo shell with cheese.
  2. Bake until heated through and cheese is melted, 7-9 minutes. Meanwhile, in a small saucepan, heat remaining enchilada sauce over medium-low heat. Serve chicken cups with salsa and warm enchilada sauce.

Nutrition Facts

1 appetizer: 81 calories, 5g fat (2g saturated fat), 17mg cholesterol, 163mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 6g protein.

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