This is what happens when you’re all ready to make enchiladas and then remember you lent your one and only casserole dish to a friend. Turns out, I like this a lot better. Helps with portion control! =)

Ingredients: 

1.5 cups shredded chicken

10 corn tortillas

1 cup Mexican (low-fat) shredded cheese

1/2 cup corn

1 Jar Double Roasted Salsa

1 Can Black Olives

Directions: 

• Pre-heat oven to 350 degrees.

• Using a shotglass (if you weren’t aware by the above “one-casserole dish” statement, I have very few things in my kitchen!), push down in the center of the tortilla to create a base for each cupcake hole.
• Cut the remainder of the tortilla into strips and place strips around the perimeter of each cupcake hole.
• In a large bowl, mix together the: chicken, double roasted salsa, olives, and corn. Fill each cup with 2 spoons of this mixture and sprinkle some cheese on the top.

• Bake in the oven for 25 minutes (tortillas should be slightly brown and the cheese should be bubbly!)

 

I like to eat this along with a side salad (dressing: mixture of salsa and plain Greek yogurt). Perfect, well-rounded meal! Enjoy!