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–+ servings
chicken tacos on a wooden cutting board.

Loaded Chicken Taco Cups

Course: Appetizer
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 278kcal
Author: Becky Hardin - The Cookie Rookie
LOADED CHICKEN TACO CUPS are so fun and full of flavor. The Superbowl is this weekend! Get your entertaining on point by adding these Loaded Chicken Taco Cups to your snack lineup!
Print Recipe

Ingredients

  • 4 large corn tortillas
  • 2 cups cooked shredded rotisserie chicken
  • 1 1/2 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • 1/4 cup corn drained
  • 1/4 cup black beans drained
  • 1/2 cup chopped cherry tomatoes
  • 1/2 cup shredded Mexican blend cheese
  • 8 jalapeno slices
  • Sour cream salsa, cilantro, guacamole for garnish (optional)

Instructions

  • Preheat oven to 350F
  • Cut the corn tortillas into 8 circles, using a large cookie cutter or the top of a red wine glass. Place each circle into a sprayed muffin tin, pressing and folding the tortillas as you go. This will form â??cupsâ? with the tortillas.
  • Bake the tortillas for 10 minutes.
  • While the tortillas cook, heat the chicken, taco seasoning, corn, black beans and tomatoes with olive oil in a medium skillet on medium heat until heated through and sizzling.
  • Take tortillas out of the oven and fill each cup with the chicken mixture. Top with cheese and jalapenos. Continue baking for about 5 more minutes or until cheese is melted and tortillas are browned/crisp.
  • Take out of oven and top with your choice of toppings. I used sour cream, cilantro, and avocado.
  • Enjoy!

Nutrition

Calories: 278kcal | Carbohydrates: 19g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 383mg | Potassium: 392mg | Fiber: 3g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 38.4mg | Calcium: 128mg | Iron: 1.2mg