Chicken Tortilla Cups

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 12 (12 inch) flour tortillas
• 1 1/2 cups monterey jack pepper cheese, shredded
• 4 cups cooked chicken, shredded (i use chicken that i have already boiled and shredded and placed in the freezer for meals such as th)
• 2 (1 1/2 ounce) packages taco seasoning
• 3 (15 ounce) cans black beans, rinsed and drined
• 1 1/2 cups frozen corn kernels, thawed
• 1 1/2 cups salsa, deli style
• 1 1/2 cups monterey jack pepper cheese, shredded
• 6 roma tomatoes, diced

Recipe

• 1 preheat oven to 350 degrees f. coat muffin cups with nonstick cooking spray; set aside.
• 2 to create a tortilla cup, soften 1 tortilla in microwave for a few second, immediately fold it in half and in half again; gently press it into bottom and up sides of a muffin cup. repeat with remaining torillas.
• 3 bake cups 5 minutes. remove from oven and sprinle 1 tablespoon of the cheese into each shell; set aside.
• 4 place 4 cups chicken and packages of taco seasoning in saucepan, add about 1 cup water and allow to boil until sauce thickens and water is almost completely boiled off, stirring often to make sure chicken is well coated with the sauce.
• 5 in mixing bowl combine the chicken and it's sauce, beans, corn and salsa; mix well. microwave mixture until hot throughout, stirring midway through.
• 6 spoon mixture evenly among the shells.
• 7 place in oven and bake about 10 minutes more, or until heated through.
• 8 remove, from oven and immediately top with remaining cheese and diced tomatoes. serve hot, warm or at room temperature.