Enchilada Bites

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes


  • 1 package (12 count) small flour tortillas (street taco size)
  • 2 cups cooked shredded chicken
  • 1 tsp taco seasoning
  • 1 10-oz can red enchilada sauce
  • 1 14-oz can black beans, rinsed and drained
  • 1 red bell pepper, diced
  • ½ cup whole-kernel corn
  • 1 cup mild cheddar cheese, shredded
  • Good Foods Chunky Guacamole


  1. Preheat oven to 350°. Prepare a muffin pan with non-stick cooking spray.
  2. Place a tortilla in each muffin cup, gently pleating the edges so they fit snug inside each cup (microwave tortillas in a paper towel for 10 seconds to soften first if needed).
  3. Bake tortilla shells for 10 minutes or until the cups have hardened on the edges.
  4. Meanwhile, combine chicken, taco seasoning, enchilada sauce, black beans, bell pepper and corn in a medium size bowl, stirring to combine.
  5. Remove tortillas from oven. Spoon enchilada mixture into each cup, filling to the top. Top evenly with cheddar cheese. Bake for 15 minutes or until cheese is melted.
  6. Remove from open and top with a dollop of Good Foods Chunky Guacamole for serving.

*Plant-based tip:

Omit chicken and use Good Foods Queso Dip as a topping after it’s baked (or mx in with enchilada sauce) instead of cheddar cheese! 

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