We ate these yummy Chicken Enchilada Cupcakes for dinner with some taco rice and a guacamole salad. They were so good. I heated up a couple for lunch the next day and they were great! If you want to cut down on the prep time, use rotisserie chicken for the cooked chicken. We always have rotisserie chicken in the freezer for quick meals. It really makes dinner a breeze!
Chicken Enchilada Cupcakes
- 2 cups cooked chopped chicken
- 1 cup enchilada sauce
- 6 Tbsp black beans
- 6 Tbsp corn
- 1 cup cheddar cheese
- 1 can refrigerated pizza dough
Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside.
Remove dough from can; press seams to seal and press into an 8x18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
Combine cooked chicken, enchilada sauce, black beans, corn and cheese. Divide evenly between the muffin pan cups.
Bake 15 to 18 minutes, or until golden brown.