You may also like
Categories:
eggplants chicken tomato sauce cilantro cumin chili powder red pepper seasoning shredded monterey flour tortillas pickled jalapenos
Viewed: 60 - Published at: 3 months agoIngredients
- 2 small eggplants (diced)
- 2 cups shredded cooked chicken
- 1 16 oz. can tomato sauce
- 1 cup cilantro (chopped)
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes
- 1 teaspoon Adobo seasoning
- 2 cups shredded Monterey Jack cheese
- 12 flour tortillas
- Optional: pickled jalapenos, sour cream, guacamole, green onions
Method
- Heat oven to 350°F. Using a 12 regular-size muffin cups pan spray number of holes you'll be using with olive oil cooking spray.
- Microwave tortillas on High 15 seconds to soften. Carefully place each in muffin cup. If tortillas happen to get a small tear, no worries as step four handles that!
- In saucepan, toss together chicken, eggplants, seasonings and cook over medium heat until all items are mixed together and sauce is well mixed into chicken. Be sure to taste test to adjust seasoning for taste.
- Sprinkle bottom of each tortilla cup with shredded cheese (put extra cheese in to plug any tears your tortilla might have had from step two) and then begin placing chicken and eggplant mixture into each cup. Top each with another teaspoon of cheese.
- Bake 12 to 15 minutes or until cheese is melted and tortillas are crisped and browned around the edges.
- To serve, top each with preferred garnishes.
