Tuesday, October 27, 2009

Enchilada Bites

Ah Girl's Night....a great excuse to meet up with old friends, eat junk food and drink too much:) This past weekend I met up with old roommates for a night out, and I knew that dip's are usually the most common appetizer for people to bring, so I wanted something different. I stumbled upon this recipe for Enchilada Bites and immediately knew I had found my party contribution.

I had a lot of trouble making these, and almost gave up before I finished. The original recipe seemed to leave out some helpful hints, or else I was doing something wrong. I also doubled the recipe, leaving some extra filling for delicious and easy enchiladas a couple nights later. Below is my adaptation of the original recipe.

Enchilada bites
Source: Adapted from Home is Where the Holman's Are
Makes 24-36

8 corn tortillas
2 cups cooked, shredded chicken
2 cans cream of chicken soup (low sodium/healthy request works fine)
1 can (1 cup) enchilada sauce (Old El Paso Hot)
Mexican cheese blend, about 1 cup

Preheat oven to 350 degrees.

Combine shredded chicken, soup and enchilada sauce and heat until bubbling. Cut 3" circles out of each tortilla (3 circles per shell), place cut-outs in microwave and heat according to directions on package, about 30 seconds. Once warm and pliable, press each round into well of a mini-muffin tin.
*This is my adaptation of the original recipe, I finally figured out that the only way to get the rounds to fit into the muffin tin without crumbling was to warm them up first.

Spoon mixture evenly into each muffin cup. Top each with shredded cheese. Bake for 15-20 minutes until cheese bubbles and begins to brown. Use a spoon to pop out each bite.


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