Cupcakes for Cinco de Mayo … a savory one and a sweet one!

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
  1. Preheat oven to 400°F.  Line cupcake pan (18 cavities) with paper liners.
  2. Mix chicken, cheese and enchilada sauce together in a large bowl.
  3. Cut tortillas into 4 triangles and line cupcake papers to form a shell/bowl.
  4. Divide chicken mixture equally between cupcakes.
  5. Bake 20-25 minutes.
  6. 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!



22 thoughts on “Cupcakes for Cinco de Mayo … a savory one and a sweet one!

  1. ohnmy these look delicious. i made enchiladas yesterday but this looks soooo yummy. great idea im gonna have to try it


  2. 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.


  3. 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 🙂 )


  4. Pingback: Savory Cinco de Mayo Chicken Enchilada Cupcakes « The Cupcake Blog

  5. 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


  6. Pingback: Cinco de Mayo Roundup « UltraViolet Catastrophe

  7. Pingback: 9 delicious cupcakes dinner: a very pleasant dessert for dinner HOLIDAY - NICE PLACE TO VISIT

  8. Pingback: 9 Delicious dinner cupcakes – My Blog

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