Hello … is anybody out there? Do you remember me? I know that I haven’t been posting very often lately … I’m so sorry … but I’ve got a new job and it keeps me very busy!
I now run a helicopter crash recovery unit … can you believe it? This job is in addition to all of my other duties of nurse, maid, cook, waitress, etc., … I guess that I should explain …
A few weeks ago I told you that my hubby had ankle surgery and our “friends” thought that a little remote-controlled helicopter would entertain the hubby while confined to the couch and crutches. The good news is … the hubby’s pilot skills are improving and I don’t have to go on as many recovery missions … thank goodness! Now, I should have more time to bake! However, I wish our “friends” still had small children … I’d send over a drum set 
You know I’m just kidding …
Today I made savory cupcakes … chicken enchilada cupcakes … so we had cupcakes for dinner! I plan to make them again … maybe as an appetizer!
This is what you will need … chicken, jack cheese, green enchilada sauce, corn or flour tortillas, sour cream, olives and cooking spray or cupcake liners …
Mix the chicken, cheese and sauce together …
Spray or use paper liners (recommended) in cupcake pans. Cut tortillas into 4 wedges and use 2-4 to line cups …
Add chicken filling and bake …
Let them cool for a few minutes and add a dollop of frosting sour cream …
And every cupcake needs a cherry an olive …
They remind me of flowers … little Chicken Enchilada Cupcake flowers! Perfect for Cinco de Mayo!
And for dessert … remember the Nacho Cupcakes?
Chicken Enchilada Cupcakes
- 2 cups chopped cooked chicken (1 – 1 1/2 large breasts)
- 2 cups grated jack cheese (8 oz. block)
- 10 oz. can green chili enchilada sauce
- 18 – 6″ corn tortillas or 12 – 8″ flour tortillas
- 1 cup sour cream (I use light)
- 18 olives
- Preheat oven to 400°F. Line cupcake pan (18 cavities) with paper liners.
- Mix chicken, cheese and enchilada sauce together in a large bowl.
- Cut tortillas into 4 triangles and line cupcake papers to form a shell/bowl.
- Divide chicken mixture equally between cupcakes.
- Bake 20-25 minutes.
- Let cool 10 minutes. Garnish with sour cream and olives.
Makes 18 cupcakes. Great as a main dish or appetizer!
You know how I ♥ comments!
ohnmy these look delicious. i made enchiladas yesterday but this looks soooo yummy. great idea im gonna have to try it
Just a fun way to mix things up!
I loved your little story!!!! We all have “friends” like yours (and we dont want to miss them either!) – hope husband is alright now and becomes less needy.
Thank you … my husband is doing very well … I am very thankful for my friends, too
I never thought about making cupcakes for dinner…okay, I’ve thought about making cupcakes for dinner, but your chicken enchilada cupcakes would be a real dinner and they look divine! (Not that other cupcakes aren’t a real dinner in my opinion
)
Hey I am out here read all your e-mails love your receipes to. don’t feel lonely
marlene
Hi Marlene! I am so happy to hear from you
Pingback: Savory Cinco de Mayo Chicken Enchilada Cupcakes « The Cupcake Blog
I hope your hubby is on recovery for your sake. I hope you did not give him a bell or anything crazy like that. LOL I love your savory cupcakes. What a great treat for the hubby as he can still pilot the helicopter in one hand and eat with the other. Take care, BAM
Son #3 gave him a bell … I took it away
LOL
You are so creative! I have a party at work and this might just be perfect:)
I want to go to work with you
What fun to eat my Tex-Mex food like that.
Isn’t anything made into a cupcake fun?
That is just do adorable, and creative!!! Great job!!
Lyuba
@ http://www.willcookforsmiles.com
Thank you so much
Pingback: Cinco de Mayo Roundup « UltraViolet Catastrophe
Yum, just looking at them makes me hungry. Will have to try these, but no olive (I don’t care for olives).
You should make them the way that you like them