Go Back
Mini Enchilada Bites

Mini Chicken Enchilada Bites


  • 12 mini flour tortilla boats
  • 2 cups shredded cooked chicken
  • 15 oz enchilada sauce
  • 1 1/2 cups shredded cheese cheddar or monteray jack
  • toppings: sour cream lettuce, guacamole, etc.


  1. Preheat a sauce pan to medium heat and preheat oven to 375 degrees.
  2. Add enchilada sauce to the pan and heat until heated through, about 5 minutes.
  3. Add chicken to the sauce and reduce heat to low and let simmer for 10 minutes.
  4. Pour two heaping tablespoons of chicken into each flour tortilla and then top with a heaping tablespoon of cheese.
  5. Place tortillas on a rimmed baking sheet and bake for 10 minutes, or until edges get golden brown and cheese is melted.
  6. Serve immediately with desired toppings.