Green Chili Chicken Enchilada Cups

If there is anything hard to turn down, it’s Mexican food.  It’s a pure weakness when it comes to tortillas, re-fried beans, tacos, queso, guacamole and the ever favorite, chips and salsa!  Whenever I make my homemade Black Beans or 5-Minute Salsa it going to be a great day for sure! 

I frequently make chicken enchiladas and I love to make a little extra for lunch leftovers the next day.  However, they can be a bit time consuming with all of the filling and rolling. 

That’s how these little Green Chili Chicken Enchilada cups came about…because I was being lazy!  Or smart?  Perspective I guess!  Either way, these have been something easy and a fun addition to our menu.  These would also be perfect to bring to a potluck, a BBQ, or to make for lunch! 

I garnished them with some chopped tomatoes, a little cilantro leaf and a piece of avocado.  Or you could put a little dollop of guacamole or sour cream on top.  I’m telling you, these are gone in minutes! 

Green Chili Chicken Enchilada Cups

A delicious alternative to chicken enchilada casserole served individual style with the same great taste!
Author My Name is Snickerdoodle


  • 2 cups cooked chicken shredded
  • 2 cups shredded cheese divided
  • 1 cup cooked black beans
  • 1/2 cup green enchilada sauce
  • 4 oz. cream cheese softened
  • 2 tsp lime juice
  • 3/4 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 4 Tbsp cilantro chopped
  • 2 scallions thinly sliced using all of the with and most of the green
  • 24 wonton wrappers
  • Spray oil
  • 1 small ripe avocado cubed
  • 1 roma tomato diced
  • 24 cilantro leaves



  • Preheat oven to 375 degrees
  • Lightly spray two regular muffin tins with cooking spray.
  • Place one wonton wrapper in each tin pressing down gently to form a bowl shape.
  • Spray each wonton lightly with cooking spray. This helps them brown up a little.
  • Bake for 5 minutes or until lightly golden.
  • Remove from the oven and fill with enchilada filling.


  • In a medium bowl mix together enchilada sauce, cream cheese, lime juice, cumin, chili powder, garlic powder, salt, cilantro and scallions until well blended.
  • Fold in chicken, 1 1/2 cups of cheese and beans until just incorporated.
  • Place about 2 Tbsp. of filling into each cup and sprinkle with remaining cheese.
  • Leaving them in the muffin tin, bake for another 5-7 minutes until mixture is bubbly and cheese is melted.
  • Remove from oven and let them cool for 5 minutes in the tins.
  • Garnish with avocado cilantro leaves and tomatoes.
  • Serve warm.

Make sure to check out more yummy recipes like my Chick-fil-a’s Frosted Lemonade Knock OffUltimate Three Cheese Artichoke Dip or my Beef Enchilada Bake:

The BEST cheesy artichoke dip EVER!!!  It's made with three cheese and served hot.  |  mynameissnickerdoodle.com

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