• 4 large corn tortillas
  • 2 cups cooked shredded rotisserie chicken
  • 1 ½ tablespoon taco seasoning
  • 1 tablespoon olive oil
  • ¼ cup corn, drained
  • ¼ cup black beans, drained
  • ½ cup chopped cherry tomatoes
  • ½ cup shredded Mexican blend cheese
  • 8 jalapeno slices
  • Sour cream, salsa, cilantro, guacamole for garnish (optional)
  1. Preheat oven to 350F
  2. Cut the corn tortillas into 8 circles, using a large cookie cutter or the top of a red wine glass. Place each circle into a sprayed muffin tin, pressing and folding the tortillas as you go. This will form “cups” with the tortillas.
  3. Bake the tortillas for 10 minutes.
  4. While the tortillas cook, heat the chicken, taco seasoning, corn, black beans and tomatoes with olive oil in a medium skillet on medium heat until heated through and sizzling.
  5. Take tortillas out of the oven and fill each cup with the chicken mixture. Top with cheese and jalapenos. Continue baking for about 5 more minutes or until cheese is melted and tortillas are browned/crisp.
  6. Take out of oven and top with your choice of toppings. I used sour cream, cilantro, and avocado.
  7. Enjoy!