Recipes / Lunch

Enchilada Cups - Lunch Version

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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.
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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
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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