Do you like Mexican food? Want yummy Mexican food that’s, in the scheme of things, portable? Give these Enchilada “Muffins” a try. They’re easy to pack for lunch, and a great balance of protein, fiber and fat. Oh, and they’re yummy!
Thanks to the lovely Shira who made some version of this last fall and inspired me. It just took, oh, 9 months to make it.
My filling made enough to technically fill about 14 tortilla cups. I bet it would also be amazing as quiche bites – makes me mad I just ate mine as is!
14 oz poached chicken breasts (or thighs, if you prefer)
2 small onions, diced
1 green bell pepper, diced
3-4 cloves garlic, diced
1 jalapeno, seeded and diced
about 1/2 can diced tomatoes, without juice
1 can low fat salsa refried beans (Trader Joe’s)
about 1/2 bottle Trader Joe’s enchilada sauce
salt, pepper, red pepper flakes, chili powder, cumin, paprika to taste (or, taco seasoning if you insist on going that route…i thinkg $2 on a pouch of salt is insane.)
2 oz Trader Joe’s Lite 3 Cheese blend
6-7 soft taco sized tortillas (I used Mission Carb Balance White Tortillas)
2-3 oz TJ’s cheese blend
Saute onions, green pepper, garlic, jalapeno till softened nicely. Add tomatoes, spices, saute a minute more. Add beans, chicken, sauce and cheese and stir together quickly.
How to make tortilla cups:
Spray pan with vegetable oil. Cut tortilla in half – I used half a tortilla per cup. I cut the tortilla like so:
Lay the two pieces from the left side of the drawing criss-crossed in the muffin cup, up the sides of the cup. Use the other strips around the edges of the cup. Spray tortilla with oil again, fill with enchilada filling, and top with another 7 grams or .25 oz cheese.
Bake um 15-20 minutes at 400-450? I can’t remember exactly how long or at what temperature, but it’s not really that important.