All Recipes

Chicken Enchilada Bites

40 Mins
Butter Bread
Made With
Butter Bread


4 Boneless, Skinless Chicken Breasts

2-3 Tablespoons Taco Seasoning Mix (chili powder, cumin, salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, dried oregano)

1 14-Ounce Can Enchilada Sauce

3 10-Ounce Cans Diced Tomatoes, drained

Juice Of 2 Limes

1/4 Cup Cilantro, plus more for garnish

1 4-Ounce Can Green Chilies, drained

1 Tablespoon Cornstarch

2 Tablespoons Cold Water

6-12 Slices Martin’s Butter Bread

1/3 Cup Shredded Cheddar Cheese Blend

3/4 Cup Sour Cream or Crema

2 Plum Tomatoes, diced

Queso Fresco, for serving (optional)

Serves: 6-12


Step 1

Prepare Chicken: Generously rub the taco seasoning onto chicken breasts, until well coated. Place in a slow cooker and top with enchilada sauce, canned tomatoes, lime juice, cilantro, and green chilies.

Step 2

Cook on low for 6 hours, stirring once or twice.

Step 3

Remove chicken from crockpot and shred with two forks.

Step 4

Mix together the cornstarch and cold water. Then add to slow cooker and stir.

Step 5

Return the shredded chicken to the slow cooker and cook for an additional half an hour.

Step 6

Meanwhile, heat oven to 350°F.

Step 7

Flatten out the bread slices using a rolling pin. Then, using a 2-inch round cookie cutter, cut 2 rounds from each slice of bread (this depends on the size of your cookie cutter and muffin cups).

Step 8

Spray 12 (preferably mini) muffin cups with cooking spray. Place each bread round in a muffin cup, pressing into the corners. Bake 5 minutes, or until crisp.

Step 9

Fill each bread cup with a tablespoon of the chicken mixture.

Step 10

Evenly distribute the shredded cheese among the scoops.

Step 11

Broil under low heat for 1-2 minutes, until cheese is melted.

Step 12

Top each “tortilla” cup with a dollop of sour cream, a few diced tomatoes, and some more cilantro. Optionally, you can top each cup with a few crumbles of queso fresco.

Step 13

Serve warm.