Muffin Tin Chicken Tacos

By Booper-2

Ingredients

• 6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
• 1 cup shredded cooked chicken breast
• 1 cup Old El Paso™ Thick ‘n Chunky salsa
• 1/2 cup shredded Cheddar cheese (2 oz)
• Shredded lettuce, if desired
• Sour cream, if desired
• Additional Old El Paso™ Thick ‘n Chunky salsa, if desired
• I added one package of envelope of taco seasoning to the chicken and salsa mixture.(Yummy)

Details

Servings 1
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.

2
Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.

3
In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.

4
Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.

5
To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.