Food | Snacks | Appetizers

Chicken Enchilada Bites Have Everything the Big Ones Got but Fit into the Palm of Your Hand

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Chicken Enchilada Bites are the perfect party food for your next get-together. Why slave over a whole enchilada spread, when you can make single-serving bites?

Top these off with whatever you like - tomato and green onion make a great combo, but the sky's the limit with these!


  • 12 (6 inch) flour tortillas, warmed
  • 1 can condensed cream of chicken soup
  • 3/4 cup taco sauce
  • 1 teaspoon chili powder
  • 3 cups cooked chicken, chopped
  • 1 cup Monterey Jack cheese, shredded
  • Tomato, chopped
  • Green onion, sliced


  1. Preheat the oven to to 350 degrees. Press the tortillas into the bottoms and up the sides of 12 muffin tin cups.
  2. Stir the soup, sour cream, taco sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
  3. Bake for 20 minutes. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.