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Prep the oven: Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
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Cook chicken: Place chicken breasts in a large pot, cover with water, and bring to a boil. Reduce heat and simmer 15–20 minutes until cooked through. Remove and let cool slightly, then shred with two forks.
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Make the filling: In a large bowl, mix shredded chicken, taco seasoning, cream cheese, 1/2 cup cheddar, mayonnaise, and green onions until combined.
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Prepare the crust: In a small bowl, stir together crushed Ritz crackers and melted butter. Press about 2 tablespoons of the mixture into the bottom and up the sides of each muffin cup to form a crust.
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Assemble cups: Spoon the chicken mixture evenly into the cracker crusts. Top with remaining 1/2 cup cheddar cheese.
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Bake: Place in the oven and bake 20–25 minutes, until cheese is bubbly and crusts are golden.
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Make the topping: In a small bowl, stir together diced tomatoes with green chilies and sour cream.
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Serve: Allow taco cups to cool slightly, then remove from the tin. Top with a dollop of the sour cream mixture and your choice of toppings (lettuce, diced tomatoes, avocado, or salsa).
Pro Tip: Use a small ice cream scoop to portion out the chicken mixture evenly into each cup.
Serving and Storage Tips
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