Enchilada Cups Recipe
Makes approximately 24 tarts
8 6” Corn Tortillas
1 16oz package of Del Real Foods® Pollo Asado (1 cup ¼” dice)
¼ cup Enchilada Sauce
½ cup Shredded Mexican Cheese Blend, divided
¼ cup Sour Cream
1, 2.25 oz can Sliced Olives, drained
•Pre-heat oven to 400°F. Using a 2 ¾” diameter biscuit cutter, cut out corn tortilla rounds. Each 6” tortilla will yield 3 rounds each.
•Using a pastry brush, lightly brush oil over both sides of the tortilla rounds. Place in the bottom of a cupcake pan. The edges of the tortilla should turn up slightly to form a cup. Place in oven and bake for 12-15 minutes or until golden. Set aside. Tortilla cups can be made 8 hours ahead and stored in an airtight container.
•Combine polloasado, enchilada sauce and ¼ cup Mexican Cheese blend. Mound about 1 Tablespoon of pollo filling onto center of the cup. Repeat and place on baking sheet. Heat in oven until heated throughout, about 8-10 minutes. Remove from oven and top each cup with 1 teaspoon Mexican cheese blend. Allow to melt.
•Top each cup with sour cream and one olive slice. Serve immediately.