Description
These Chicken Enchilada Cupcakes are a fun and delicious twist on classic enchiladas, perfectly portioned as individual savory cupcakes. Made with cooked chicken, black beans, corn, enchilada sauce, cheddar cheese, and wrapped in a crispy pizza dough crust, they bake up golden and flavorful in just under 30 minutes — ideal for parties, appetizers, or a quick family dinner.
Ingredients
Scale
Filling
- 2 cups cooked chopped chicken
- 1 cup enchilada sauce
- 6 tablespoons black beans
- 6 tablespoons corn
- 1 cup shredded cheddar cheese
Crust
- 1 (13.8-oz) can refrigerated pizza dough
- Cooking spray, for greasing muffin cups
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375ºF (190ºC). Lightly spray 12 regular-sized muffin cups with cooking spray to prevent sticking and set aside.
- Prepare Dough Base: Remove the pizza dough from the can and press it into a rectangular shape approximately 8 by 18 inches on a clean surface. Cut the dough into 12 equal squares. Gently press each dough square into the bottom and up the sides of each muffin cup, forming a crust.
- Make Filling and Assemble: In a medium bowl, mix together the cooked chopped chicken, enchilada sauce, black beans, corn, and shredded cheddar cheese until evenly combined. Divide this mixture evenly among the dough-lined muffin cups, filling each one nearly to the top.
- Bake the Cupcakes: Place the muffin pan in the preheated oven and bake for 15 to 18 minutes, or until the dough is golden brown and cooked through, and the filling is hot and bubbly.
Notes
- Feel free to substitute the black beans and corn with your favorite vegetables or additional beans.
- Use shredded rotisserie chicken to save time on cooking the chicken yourself.
- For a spicier flavor, add diced jalapeños or a dash of hot sauce to the filling.
- These cupcakes reheat well in the oven or microwave; store leftovers in an airtight container up to 3 days.
- You can use flour tortillas as an alternative to pizza dough if preferred, though the texture will differ.
