Name: Creamy Spinach Artichoke Chicken Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 soft flour tortillas, 4 inches each; 350 g cooked chicken breast, diced, rotisserie chicken saves time; 100 g frozen chopped spinach, thawed and squeezed dry, removing moisture prevents soggy cups; 150 g canned artichoke hearts, drained and chopped, fresh works too; 150 g cream cheese, softened, room temperature for easy mixing; 60 g sour cream; 150 g mozzarella, shredded; 40 g Parmesan, finely grated; 2 garlic cloves, minced; 2 tbsp chopped fresh parsley, optional garnish; 1/4 tsp salt; 1/4 tsp black pepper; 2 tsp oil, for brushing tortillas and greasing

Description

These golden, crispy tortilla cups are filled with a luscious blend of cooked chicken, creamy spinach, tender artichoke hearts, and melted cheese that come together in just under an hour. Perfect for entertaining or a sophisticated appetizer on busy weeknights, these cups deliver restaurant-quality flavors with minimal effort.

Ingredients

Scale

12 soft flour tortillas, 4 inches each
350 g cooked chicken breast, diced, rotisserie chicken saves time
100 g frozen chopped spinach, thawed and squeezed dry, removing moisture prevents soggy cups
150 g canned artichoke hearts, drained and chopped, fresh works too
150 g cream cheese, softened, room temperature for easy mixing
60 g sour cream
150 g mozzarella, shredded
40 g Parmesan, finely grated
2 garlic cloves, minced
2 tbsp chopped fresh parsley, optional garnish
1/4 tsp salt
1/4 tsp black pepper
2 tsp oil, for brushing tortillas and greasing

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Instructions

Combine Dairy Base: In a medium bowl, blend together the softened cream cheese and sour cream until smooth, about 1 minute of stirring.
Add Chicken and Vegetables: Fold in the diced cooked chicken, thawed and squeezed-dry spinach, and chopped artichoke hearts until evenly distributed throughout the mixture.
Mingle Garlic and Cheese: Stir in the minced garlic, shredded mozzarella, grated Parmesan, salt, and black pepper, mixing until completely combined.
Preheat and Prep: Preheat your oven to 375 degrees Fahrenheit, about 10 minutes before baking. Lightly grease a muffin tin with oil or cooking spray.
Shape the Tortillas: Lightly brush each 4-inch tortilla with oil on both sides. Press each tortilla gently into a muffin cup, allowing the edges to curl naturally as they bake.
Pre-Bake Shells: Bake the empty tortilla shells for 8 to 10 minutes until they are golden and crispy but still pliable enough to fill.
Fill and Final Bake: Spoon about 2 to 3 tablespoons of the creamy spinach and artichoke chicken filling into each tortilla cup. Return to the oven and bake for 12 to 15 minutes until the filling is heated through and the edges are lightly browned.

Prep Time: 15 minutes
Cook Time: 30 minutes