|I must really like muffin tins, just like Melissa d'Arabian does. I love making her Potato Gratin Cups, they are so cute and cook up so quickly. So when I saw her make Huevos Rancheros in muffin tins, I was inspired. I took the wonderful Crockpot Chicken Soft Tacos and converted them muffin tin style. I really need to figure out how to make my own chicken taco seasoning. Does anyone have a great recipe to share? C was skeptical of these, he said he only wanted one...he ended up eating three!|
2 boneless skinless chicken breasts
1 can Rotel
1 package chicken taco seasoning mix
1/3 cup water
1 tablespoon oil
1 can black beans, rinsed and drained
½ cup shredded Monterrey Jack cheese
Add the chicken breasts to a crockpot, add Rotel, seasoning, water and oil. Cover and cook on low for 4 to 6 hours. Shred the chicken, return to the crockpot and cook on low for 30 minutes more. Stir in the beans for the last ten minutes of cooking.
Preheat the oven to 400 degrees. Grease a muffin pan. Cut the tortillas into circles small enough to create cups in the muffin tins, pressing each into the muffin tin. Fill each cup with the chicken mixture and top each with cheese. Bake for 8 to 10 minutes, until cheese is melted. Serve with salsa, sour cream and guacamole.
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