Enchilada Cups
I. Love. Mexican. Food.
People always ask me what my favorite thing to cook is, or my favorite recipe. I honestly cannot answer that – but it seems the things I always go back to making are Mexican Food. In fact, Enchiladas were the first thing that I ever cooked for Rich the first time he came to my house (fun fact – Pizza was the first thing he cooked for me, and Pizza is still the food Rich cooks most around here).
These Enchiladas were the offspring of Chicken Enchilada Soup. There was so much deliciousness in the soup that once we had a few brothy bowls of soup, there was mostly just an enchilada filling left, so I decided to turn them into an old standby; enchiladas! Instead of baking up a tray, I made some perfect individual portions. You can use mini-ramekins to make 1-enchilada servings the same way you would make your normal ones (roll up goodies with a bit of cheese, top with sauce, & cheese then bake). We also had some won-ton wrappers in the fridge (egg roll wrappers will work just as well here) so I figured little enchilada cups would be amazing as one-bite yumminess (for dinner or appetizers).
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My wrappers were pretty big, so I cut them in quarters to fit into my muffin tin. You need to spray your tin lightly and then overlap your wrappers so the sides of your pan are covered, but they are not too thick – just kind of lay them in there, really just trial and error. Go with your instinct – start with your favorite way to flavor your enchilada, but the cheese is totally needed to wrap the the whole thing into this perfect little package!
On a side note… I am sorry for never sharing our Enchiladas with you, I guess I am just not ever happy with the way they look (you know “not perfect”) so we haven’t photographed them… I’ll work on that!
- 2 cups of your favorite enchilada filling (mixture of chicken, black beans, spice, cumin, refried beans, whatever)
- 1/2 cup enchilada sauce (I used about 1/2 the can)
- 1 cup cheese – a mix of a spicy hot pepper cheese & a sharp cheese, if possible
- wonton OR eggroll wrappers, possibly cut into quarters to fit
- cooking spray (for pan)
- Mix up your enchilada filing & taste so it is just how you want it. Add in your enchilada sauce and most of your cheese.
- Pre-heat your oven to 375 degrees. Lightly spray muffin tins (up to you if you use regular or mini ones – I think the mini ones are better, more pop-able). Working with one sheet at a time, cut (if needed) your wrappers and line your tin with a wrapper (most important part is making sure the bottom is covered). Spoon some filling in (use your judgement, you want them filled but not overflowing). Repeat until desired cups are filled. Top with a bit more grated cheese.
- Bake in preheated oven about 12 minutes (more or less – obviously more for the bigger ones). Take out when your edges are nicely brown. Your filling should be fully cooked so we just need everything to get hot and happy!
- Remove from pan & serve immediately. Serve with sour cream or avocado or cilantro or green onions
And I leave you with this, Today’s Question of the Day… What Family Favorite should we next make into individual bites so there is no fighting over taking from the big one?