Chicken Taco Cups

Why You’ll Love Chicken Taco Cups Recipe

• The mini-size makes them perfect for gatherings — guests can just grab one and go.

• They combine shredded chicken, cream cheese, beans, cheese, and a spicy kick for a satisfying and flavorful bite.

• The recipe comes together quickly, ideal when you want a tasty snack or appetizer without spending too much time cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Nonstick cooking spray

• 8 burrito‑sized flour tortillas

• 1 pound shredded cooked rotisserie chicken

• 1 (8-ounce) block cream cheese, softened

• 1–2 tablespoons green habanero hot sauce (or your preferred hot sauce)

• Sour cream (some for mixing, extra for topping if desired)

• Juice of one lime

• Pinch of cumin

• 1/2 cup pinto beans

• 1 cup shredded Monterey Jack cheese

• Chopped red onion

• Chopped cilantro

Directions

1. Preheat the oven to 400 °F. Spray the cups of two 12‑cup muffin pans with nonstick cooking spray.

2. Using a 4‑inch biscuit cutter (or a cup with a 4‑inch diameter), cut three 4‑inch circles from each tortilla (for a total of 24 small tortilla rounds). Press each round into a cup of the muffin pans.

3. Bake the tortilla cups for 4 minutes to pre-bake them. (If you’d like to prepare them ahead for later filling, you can bake an additional 3–4 minutes until lightly golden and firm.)

4. While the tortilla cups bake, combine shredded chicken, softened cream cheese, hot sauce (to taste), sour cream, lime juice, and cumin in a mixing bowl. Stir until well blended.

5. Remove the pre-baked tortilla cups from the oven and distribute the chicken mixture evenly among the 24 cups.

6. Top each cup with pinto beans, then sprinkle shredded Monterey Jack cheese over them. Return to the oven and bake for another 3–4 minutes, or until the cheese melts.

7. Take them out of the oven. Top each taco cup with chopped red onion and cilantro. If desired, serve with additional sour cream and more hot sauce.

Servings and timing

Yield: 24 mini taco cups
Prep time: ~15 minutes
Cook time: ~10 minutes
Total time: ~25 minutes

Storage/Reheating

• Store leftover taco cups in an airtight container in the refrigerator for up to 2–3 days.

• To reheat, place them on a baking sheet and warm in a preheated oven at 350 °F (175 °C) for about 5–7 minutes, or until heated through and the cheese is melty again.

• You can also reheat individual cups in a microwave for about 20‑30 seconds — but reheating in the oven is best to keep the tortilla cup crisp.

FAQs

What type of tortillas should I use?

Use burrito‑sized flour tortillas — their size and pliability make them ideal for cutting into circles and forming sturdy “cups.”

Can I use a different type of meat?

Yes. While rotisserie chicken is easy and convenient, you can substitute shredded beef, seasoned pork, or even a vegetarian protein like beans or seasoned tofu.

Is there a non‑spicy version?

Absolutely. If you want to skip the heat, omit the hot sauce or use a mild salsa or sauce instead.

Can I prepare the tortilla cups ahead of time?

Yes. You can pre-bake the tortilla cups, let them cool, then store them in an airtight container. When ready, fill, bake, and serve.

Can I make fewer than 24 cups?

Yes. Simply scale down the tortillas and filling proportionally. For example, using fewer tortillas will yield fewer cups — adjust the other ingredients accordingly.

What other toppings work well?

You can top with diced tomatoes, avocado or guacamole, chopped green onion, extra sour cream, salsa or pico de gallo, or pickled jalapeños for extra flavor and texture.

Are these gluten-free friendly?

Not with regular flour tortillas. For a gluten-free version, substitute with gluten-free tortillas (if they hold shape well when baked).

Can I make them ahead for a party?

Yes. Pre-bake the tortillas ahead of time, then finish filling and baking just before serving for best freshness and crispiness.

How do I keep the cups from becoming soggy?

Ensure the tortilla cups are pre-baked until lightly golden and firm before filling. Also, avoid overly moist fillings — drain beans if using canned, and don’t overload with wet toppings until just before serving.

Can I freeze leftover taco cups?

While you can freeze, the texture of the tortilla might become soft or soggy after thawing. If you plan to freeze, consider freezing only the filling separately, and bake fresh tortilla cups when ready to serve.

Conclusion

These Chicken Taco Cups are a delicious, crowd‑pleasing twist on classic tacos — compact, flavorful, and easy to share. Whether for a game day gathering, a casual dinner, or a fun snack, they deliver all the satisfying flavors of tacos in a neat, portable package. Once you try them, they’re bound to become a favorite go‑to for entertaining or easy meals at home.