I could probably eat enchiladas 2-3 times a week. I love them. So when I was planning out our meals for this week, I knew I had to make these. They’re kind of a knock-off version of Trader Joe’s Enchilada Cups, which is perfect, because there isn’t a Trader Joe’s anywhere near us. These jumbo enchilada cups could be served as an appetizer or a main dish, and the recipe can easily be doubled, tripled or quadrupled if your going to be feeding a bigger crowd. Enjoy!
1/2 lb. ground beef (or chicken)
1/4 yellow onion, diced
1 green onion, sliced
1/4 c. salsa (whichever type or brand you prefer)
1 (2.25 oz) can sliced black olives
12 corn tortillas
1/2 c. shredded cheddar cheese
1/4 c. shredded pepper jack cheese
1 (10 oz) can red enchilada sauce
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. ground black pepper
1. Preheat oven to 350 degrees. Prepare an extra large muffin tin (6 wells) by lightly coating it with cooking spray. Take the 12 tortillas and using a circle cookie or biscuit cutter, cut a circle out of each tortilla. Place on circle on the bottom of each hole. Set the other remaining 6 circles aside. Cut the tortilla “rings” into pieces and spread around the sides of each hole.
2. In a medium pan set over medium-low heat, cook beef and diced yellow onions. Drain any liquid. Season with chili powder, cumin, onion powder, garlic powder, salt and pepper. Mix with salsa. Pour (dividing evenly) into each hole.
3. Pour 1 spoonful of enchilada sauce over the meat in each hole. Cover with remaining tortilla circles. Pour 2-3 additional spoonfuls of sauce over each tortilla. Sprinkle cheese over top, then olives and green onions.
4. Place in oven and bake for 25-30 minutes or until the cheese begins to bubble and brown. Remove from oven and let cool for 3-4 minutes before using a fork to take out the cups out of the tin. Garnish with additional salsa or sour cream, serve immediately.
Stephen + Natalie | Makes 6 cups