Chicken Enchilada Cups

Name: Chicken Enchilada Cups
Ingredients: 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

11 ingredients

2 steps

Ingredients

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

Directions

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.