Chicken Enchilada Cupcakes

Chicken Enchilada Cupcakes

Serving size: 12 cups
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes


Chicken Enchilada Cupcakes


Corn tortilla cups with golden baked NatureRaised Farms® Chicken Nuggets in enchilada sauce with Mexican cheese blend, fresh tomatoes and smashed avocados.


12 NatureRaised Farms® Gluten Free Chicken Nuggets
6 corn tortillas, divided
¾ cup prepared enchilada sauce
1 cup shredded Mexican blend cheese

Cherry tomatoes, halved
Ripe avocados, smashed or prepared guacamole
Fresh jalapenos, thinly sliced
Cilantro leaves


  • Preheat oven at 350°F. Spray a twelve cup muffin pan with non-stick cooking spray.
  • Slice three tortillas in quarters and place one quarter into each cup. Stack another muffin pan on top and bake the tortillas for 10 minutes. Thinly slice remaining tortillas into shreds, and divide into each cup. Pour one tablespoon of sauce onto the tortillas, divide the cheese and top with one nugget.
  • Bake for 15 minutes, gently remove from the muffin pan and serve with your choice of the fresh garnishes.