Ingredients
2
teaspoons vegetable oil
2
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/2
cup refrigerated taco sauce with seasoned shredded chicken (from 18-oz container)
1
can (7 oz) whole kernel corn, red and green peppers, drained (1 cup)
1/2
cup chopped plum (Roma) tomatoes (1 1/2 medium)
1/4
cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce or salsa
1/2
cup finely shredded Colby-Monterey Jack cheese (2 oz)
2
tablespoons chopped green onions (green tops only)
Preparation
Heat oven to 375°F. Line 15x10x1-inch pan with foil. Place 2 (10-oz) custard cups upside down in pan. Brush outsides of cups with 1 teaspoon of the oil.
Brush one side of tortillas with remaining 1 teaspoon oil; place tortillas over cups, oil side up. Bake 8 to 10 minutes or until light golden (tortillas will soften and drape over cups as they bake). Carefully remove tortillas from custard cups; turn tortilla cups over. Cool 2 minutes.
In medium microwavable bowl, place taco sauce with shredded chicken. Cover and microwave on High 2 to 4 minutes, stirring halfway through, until hot. Stir in corn, tomatoes and enchilada sauce. Microwave on High 1 to 2 minutes or until warm. Spoon warm mixture evenly into baked tortilla cups. Top each with cheese and onions.
