Take the Chicken Breasts in an oven-safe bowl with some water. Place it in the oven and microwave on high power for 5-10 minutes.After the Chicken gets cooked, shred it using two forks.
Mix the Old El Paso Mild Enchilada Sauce, Buffalo Sauce, Chipotle Adobo Sauce, and Taco Seasoning with the Shredded Chicken. Season with salt & pepper. Keep aside.
Microwave Cream Cheese chopped into cubes with Old El Paso Green Chile Enchilada Sauce for 2-3 min or until it gets smooth and creamy. Or melt Cream Cheese on a skillet over medium-low heat and pour in the Old El Paso Green Chile Enchilada Sauce. stir to combine.
Toast the tortillas on the stovetop. Cut each Tortilla into four equal halves. place them in the muffin tin. Press it down to make a crevasse.Pour the chicken filling in the Tortilla Cups, followed by Cheddar Cheese, Mozzarella Cheese, and the Creamy Green Chile Enchilada Sauce. Top with some more Cheese blend and pop it in the oven in the middle rack in broil mode for 3-5 minutes or until the cheese melts on top and gets slightly golden brown in color.
Serve with chopped cilantro and hot sauce on top.
Video
Nutrition
Nutrition Facts
Buffalo Chicken Enchilada Bites
Amount Per Serving
Calories 165
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik