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!
SWEET SIMPLE STUFF 
ohnmy these look delicious. i made enchiladas yesterday but this looks soooo yummy. great idea im gonna have to try it
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Just a fun way to mix things up!
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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.
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Thank you … my husband is doing very well … I am very thankful for my friends, too 🙂
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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 🙂 )
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Hey I am out here read all your e-mails love your receipes to. don’t feel lonely
marlene
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Hi Marlene! I am so happy to hear from you 🙂
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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
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Son #3 gave him a bell … I took it away 😉
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LOL
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You are so creative! I have a party at work and this might just be perfect:)
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I want to go to work with you 🙂
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What fun to eat my Tex-Mex food like that.
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Isn’t anything made into a cupcake fun?
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That is just do adorable, and creative!!! Great job!!
Lyuba
@ http://www.willcookforsmiles.com
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Thank you so much 🙂
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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).
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You should make them the way that you like them 😉
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