Green Chicken Enchilada Chalupas

Ingredients

• 1 cup shredded monterey jack cheeseNutrition
• 12 yellow corn tortillasNutrition
• 3/4 cup green chile enchilada sauceNutrition
• 2 1/2 cups cooked chicken breast, dicedNutrition

Directions

1. 1Preheat oven to 375 °F (190 °C). Lightly coat a twelve 2 1/2" muffin tin with Pam.
2. 2Microwave the tortillas a few at a time for about 30 seconds until warm and pliable, then press carefully into prepared muffin tin.
3. 3Lightly coat the inside of the tortillas with Pam and bake about 10 minutes until crisp. Cool.
4. 4Meanwhile, in a medium bowl combine the chicken and the enchilada sauce. Divide the chicken mixture among the crisp tortilla cups. Sprinkle with cheese.
5. 5Bake 15-18 minutes or until the filling is hot and bubbly.
6. 6Cool in muffin tin on a wire rack for 5 minutes. Remove chalupas from muffin tin. Top with pico de gallo and sour cream if desired. Serve.

Nutrition per serving

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