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Mini Deconstructed Chicken "Enchilada" Cups


Serve these Mini Deconstructed Chicken "Enchilada" Cups with a veggie side, and you've got a quick complete meal. Instead of spending any time rolling tortillas, these mini cups use quinoa to increase protein and fiber, and make prep that much easier!

(Makes 12 Mini Enchiladas)


⅓ cup (60g) dried quinoa

4 cloves garlic

1 onion. diced

1 red bell pepper, diced

1 tsp. olive oil

1 tsp. ground cumin

1 tsp. dried oregano

 1 tsp. chili powder

few dashes of hot sauce

½ tsp. red pepper flakes

1 cup (15g) cilantro, chopped (optional, obviously!)

salt & black pepper, to taste

⅔ cup red enchilada sauce, divided

1 lb.  ground chicken

2 egg whites

⅔ - 1 cup cheddar cheese, shredded







Cook the quinoa according to package instructions.

Preheat the oven to 350°F (180°C).

Prepare a 12-cup silicone muffin tin by spraying with avocado oil or olive oil.

Heat the olive oil in a medium sized skillet over a medium heat. Add the garlic, onion and bell pepper, and cook for a few minutes until the onions have softened. Transfer to a large bowl to cool.

Add the cooked quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt and pepper and half the enchilada sauce.

Next stir in ground chicken and egg whites and a ¼ of the cheddar cheese and mix until well combined.

Spoon 4 tablespoons (1/4 cup measure) of the muffin mixture into each of the silicone muffin cups.

Place into the oven to bake for 25-30 minutes. Next remove from the oven and divide the remaining enchilada sauce and cheddar cheese over the top of the muffins.

Place the muffin tin back in the oven and bake for an additional 3-5 minutes until the cheese melts.

To Serve:

Serve with a squeeze of lime juice, and a side of simple grilled vegetables. 


Store Leftovers in an airtight container in the refrigerator for up to 3 days, or in silicone zip top bags for up to 2 months.




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