Cinco de Mayo Recipe: Beanitos Mini Enchiladas Cups

Throw the tastiest Cinco de Mayo fiesta with this mini
enchilada cup recipe! 

Beanitos Mini Enchiladas
Cups –Serves 6

 Ingredients:

•       
1
10oz Bag Skinny Dippers Black and White Bean Chips (or any Beanitos salted
variety chip)

•       
2
chicken breasts, cooked and shredded

•       
½
packet taco seasoning

•       
1
15oz can black beans, rinsed and drained

•       
1
can green enchilada sauce

•       
1
can cream of chicken soup

•       
½
cup diced onion

•       
2
garlic cloves, minced

•       
1
½ – 2 cups shredded cheese, Mexican variety

•       
1
container of Rojo’s Homestyle Salsa

•       
1
tbsp. olive oil

•       
Non-stick
cooking spray

•       
6
oven-proof ramekins 

 

Directions:

Preheat
oven to 375 degrees.

Lightly
spray dishes with cooking spray.

In
a skillet, heat oil and cook onions and garlic on medium heat for a few minutes
(until onions are clear). Add enchilada sauce, soup, taco seasoning, and
chicken. Stir and heat until mixture starts to simmer. Remove from heat.

Break
Beanitos bean chips into small pieces. Start layering your ingredients with
your chicken and sauce mixture (about 1/3 cup)  then a light layer of
crushed chips. Repeat. Cover the top with ¼ cup shredded cheese. Repeat for
remaining 5 ramekins.

Bake
for 15 minutes or until cheese is bubbly. Top with your favorite fixings, like
Rojo’s salsa and cilantro.

Check out www.Beanitos.com and www.rojossalsa.com for more on these delicious ingredients.  

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