Total Time
25mins
Prep 10 mins
Cook 15 mins

These make up easy and fast and are fantastic and delicious, wonderful to serve at parties and as appetizers for the holidays. I found this recipe at a local market, and with the adjustments I made the family raved when done up as samplers. ***Hint: When I find whole chickens on sale I purchase as many as my pocketbook will allow. I then will roast, then boil about 4 of them shredding some of the meat and chopping the breast meat. Package it into quart sized freezer bags, and place in the freezer for recipes that call for either later. A real time saver in the end. The liquid I then add some celery, onion, and carrot to boil down into a fine broth, cool and strain. After skimming off the fat, I bottle the broth into pint jars and process in the pressure canner for later use.

Ingredients Nutrition

Directions

  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.

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