Beanitos Mini Enchilada Cups

 

I absolutely love Mexican food and one of my favorite Mexican dishes is enchiladas. I've shared my recipe for chicken and black bean enchiladas on here in the past and decided to add a couple of twists to the dish. If you click to the past post, don't judge my on my lack of photo taking skills when my blog was brand new! I've learned a thing or two about lighting since then :) But trust me, the enchiladas are wonderful!

Here is what I decided to do to change it up...

#1: to use Beanitos instead of tortillas. Beanitos are bean chips. Corn free, gluten free, and high in fiber.

 

And  #2: to make individual cups instead of a casserole type dish.

 

What I got was a high fiber, filling, and flavorful meal.

 

BEANITOS MINI ENCHILADA CUPS

Serves 6*

 

2 (9 oz) bags of Beanitos (I used pinto and black bean variety)

2 chicken breasts, cooked and shredded

1/2 packet taco seasoning

1 (15 oz. ) can black beans, rinsed and drained

1 can green enchilada sauce

1 can cream of chicken soup (not pictured....please excuse my amateur recipe skills!)

1/2 c. diced onion

2 garlic cloves, minced

1 1/2-2 cups shredded cheese, Mexican variety

fresh pico de gallo or salsa

1 T. olive oil

non-stick cooking spray

6 oven-proof ramekins
(I found mine at Target for $1.99 each and holds about 1 1/4 c. of food)

 

Preheat oven to 375 degrees.

Lightly spray dishes with cooking spray.

 

In a skillet, heat oil and cook onions and garlic on medium heat for a few minutes (until onions are clear). Add enchilada sauce, soup, taco seasoning, and chicken. Stir and heat until mixture starts to simmer. Remove from heat.

 

Break chips into small pieces. You can do this by just squishing the opened bag. I had chips leftover from the second bag, so if you want to save some and not crush them all from the 2nd bag, just take some out in advance. It just makes them easier to eat in the casserole. Start layering your ingredients with your chicken/sauce mixture (about 1/3 c.)  then a light layer of crushed chips. Repeat. Cover the top with 1/4 c. shredded cheese. Repeat for remaining 5 ramekins.

 

Bake for 15 minutes or until cheese is bubbly. Top with your favorite fixings. I like pico de gallo. The cilantro has such a wonderful fresh flavor.

 

*You could make this in a casserole dish the same way. Just divide the ingredients to layer it evenly and bake until cheese is bubbly.