CHICKEN ENCHILADA CUPCAKES

Chicken Enchilada Cupcakes Recipe – chicken, enchilada sauce, black beans, corn and cheddar cheese baked in pizza crust in a muffin pan – SO good. Can freeze leftovers. Great for a party, lunch or dinner. Serve with a side of rice and guacamole for an easy weeknight fiesta.

Ingredients:

• 2 cups cooked chopped chicken
• 1 cup enchilada sauce
• 6 Tbsp black beans
• 6 Tbsp corn

CHICKEN ENCHILADA CUPCAKES

• 1 cup cheddar cheese
• 1 (13.8-oz) can refrigerated pizza dough

Instructions:

1. Preheat oven to 375ºF. Spray 12 regular size muffin cups with cooking spray. Set aside.
2. Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
3. Combine cooked chicken, enchilada sauce, black beans, corn and cheese. Divide evenly between the muffin pan cups.
4. Bake 15 to 18 minutes, or until golden brown.

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