On Allrecipes, I discovered a recipe that was comparable to this one years ago, but I haven’t been able to locate it since. Fortunately, I could recall the gist of it. I’ve finally got it sorted out after some trial and error! This simple recipe makes a creamy comfort food that is incredibly adaptable because you can add any combination of meat and vegetables to make it your own.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 34 tacos |
Ingredients
- 10 (7 inch) flour tortillas
- butter-flavored cooking spray
- 2 ½ cups cooked, shredded chicken
- 1 ¼ cups whole kernel corn, drained
- 1 ¼ cups salsa
- ¾ cup shredded Mexican cheese blend
- ½ cup sour cream
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
- Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
- Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don’t burn, 5 to 8 minutes.
- Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
- Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 695 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |