Back
Recipes / Lunch

Enchilada Cups - Lunch Version

Plan This Recipe Print

Enchilada Cups - Lunch Version

Katie
The Cook
6 Servings
8 Ingredients
10 Comments
6 Servings
8 Ingredients
10 Comments

Ingredients

  • 12 individual Corn Tortillas
  • 4 fluid ounces Red Enchilada Sauce
  • 15 ounces Diced Tomatoes with Green Chiles
  • 1 ½ cups cook Ground Beef
  • 2 ounces soften Cream Cheese
  • 1 cup dice Onion
  • 1 ½ cups Cheddar Cheese, Shredded
  • 6 tablespoons chop Cilantro, Fresh

Containers

Supplies

  • Labels
  • Muffin Tins
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Spray muffin pan with nonstick spray.
  2. 3000460 Upgrade to a paid membership 71814 to unlock all instructions 736
  3. 3050420 Upgrade to a paid membership 15902 to unlock all instructions 33002
  4. 8578659 Upgrade to a paid membership 58479 to unlock all instructions 28116
  5. 3868703 Upgrade to a paid membership 38094 to unlock all instructions 21437
  6. 8580079 Upgrade to a paid membership 59452 to unlock all instructions 36683
  7. 2261551 Upgrade to a paid membership 30992 to unlock all instructions 21796
  8. 5753014 Upgrade to a paid membership 40714 to unlock all instructions 41566
  9. 7032208 Upgrade to a paid membership 18360 to unlock all instructions 78456

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. 3490269 Upgrade to a paid membership 45088 to unlock all instructions 33788

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Spray muffin pan with nonstick spray.
  2. Place two tortilla quarters into each muffin cup.
  3. In a bowl, mix together red enchilada sauce, diced tomatoes, ground beef, cream cheese and onions.
  4. Divide meat mixture into muffin cups.
  5. Sprinkle cheddar cheese on top.
  6. Bake at 375 for 12-15 minutes.
  7. Top with cilantro.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
4 enchilada cups
Amount Per Serving
Calories
525
Total Fat
23g
Saturated Fat
10g
Trans Fat
1g
Cholesterol
87mg
Sodium
744mg
Total Carbohydrates
53g
Fiber
1g
Sugar
8g
Protein
27g
WW Freestyle
16

Categories

shellfish-free, fish-free, traditional, fall, spring, summer, winter, egg-free, nut-free, 30-min-meal, gluten-free

Categories

shellfish-free, fish-free, traditional, fall, spring, summer, winter, egg-free, nut-free, 30-min-meal, gluten-free

10 Comments

Join the discussion

  1. These look amazing and will DEFINITELY be part of our Super Bowl snack food!! (They’ll be perfect, too, as we go out of town with family friends each year for our own Super Bowl party!! Yummy finger food, no game-day hassle!!)
    Just to clarify…these are made in a regular-sized muffin pan (not mini-muffin)?**I’m sorry to hear you broke your New Year’s Resolution, but so thankful it ended with a new recipe for you to share with us!! And think of it this way, you saved yourself 3 days worth of ‘eating out expenses’…that’s a 60% savings!! 🙂

    Reply

    1. Colleen, New Year’s Resolutions are always a “work in progress”, right? Yes, use a regular sized muffin pan. The mini would be way too small and then you’d have to eat 10 of them at once. 🙂

      Reply

  3. These look great! But, I am a little confused on the quantity. The recipe says to quarter 6 tortillas and use 2 in each cup, which would be enough for 12 cups, but the servings say 24 muffin cups?

    Reply

    1. Oh, good catch Heidi. I was originally doing them with one tortilla quarter per muffin cup. I’ll get it corrected. 🙂

      Reply

    1. I would cook longer or at a higher temperature. If you use two tortillas in each cup, it should firm up like a cup. When I used one tortilla, it was considerably more soggy.

      Reply

  5. I’m excited to try this recipe! Is there an alternative for cream cheese? We aren’t a huge fan of cc (or sour cream)

    Thanks!
    Angela

    Reply