AF-Muffin Tin Enchiladas

10		Old El Paso Small Flour Tortillas
10  ounces		Old El Paso Red Enchilada Sauce
14  ounces		black beans, rinsed and drained
4  ounces		Old El Paso chopped green chiles
12  ounces		shredded cooked chicken (*or other desired filling, see options below)
1  cup		whole kernel corn
1  cup		shredded Mexican blend cheese
1  cup		chopped fresh cilantro
1  cup		thinly sliced green onions

Tip: Click on the ingredient links to learn the nutritional information for all the AF-Muffin Tin Enchiladas ingredients. The serving size for any ingredient in AF-Muffin Tin Enchiladas may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oven to 325°F.
Tuck each of the tortillas into the cups of a standard-sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle (since we’ll need an opening for the filling later). Bake for 8-10 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.
While the tortillas are baking, combine the enchilada sauce, black beans, green chiles, chicken, and corn together in a large mixing bowl. Toss until the ingredients are evenly combined.
Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim. Place a pinch of cheese on top of each tortilla cup. Then return the pan to the oven and bake for 12 minutes, or until the cheese is melted and the filling is warmed through.
Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions. Serve warm.