Chicken Enchilada Cupcakes Recipe – chicken, enchilada sauce, black beans, corn and cheddar cheese baked in pizza crust in a muffin pan – SO good. Can freeze leftovers. Great for a party, lunch or dinner. Serve with a side of rice and guacamole for an easy weeknight fiesta.
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Pin This RecipeThese Chicken Enchilada Cupcakes are great for lunch, dinner, or even a party! Football season is right around the corner! These muffins would be great for watching all the games!
We ate these yummy Mexican 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 a rotisserie chicken in the freezer for quick meals. It really makes dinner a breeze!
These Mexican chicken cupcakes were a huge hit at our house. We already have them on the menu again this week. I can not wait! We love to serve these with our favorite taco toppings, chips and salsa, and a salad. Here are a few of our favorite recipes from the blog that go great with these easy muffins:
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Mexican Chopped Salad
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Chicken Enchilada Cupcakes
Ingredients:
- 2 cups cooked chopped chicken
- 1 cup enchilada sauce
- 6 Tbsp black beans
- 6 Tbsp corn
- 1 cup shredded cheddar cheese
- 1 (13.8-oz) can refrigerated pizza dough
Instructions:
- Preheat oven to 375ºF. Spray 12 regular size muffin cups with cooking spray. Set aside.
- Remove dough from can; press into an 8×18 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.
Notes:
Steph
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Love this!
Cupcake usually doesn't come to mind when you think chicken enchilada, but this looks great. I like that it quick and easy.