Chicken Enchilada Bites

Tasty, bite-sized Tex-Mex mini enchilada bites
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mexican
Servings 8

Ingredients
  

  • ~4 oz chopped cooked chicken breast
  • ½ can 7.5 oz black beans, drained, rinsed
  • ½ can 5 oz diced tomatoes with hatch green chiles, drained
  • 2 oz lite sour cream
  • ½ cup shredded Mexican cheese blend
  • 1 TBS Adams Reserve TM Southwest Ancho sear-n-crust rub seasoning
  • ½ tsp salt
  • 2 TBS freshly chopped cilantro
  • All-purpose flour for dusting
  • 14 oz pkg PillsburyTM refrigerated pie crust contains 2 crusts
  • ¼ cup shredded Mexican cheese blend
  • Salsa

Instructions
 

  • Heat oven to 400°F.
  • In large bowl, mix all ingredients except dough; set aside.
  • Spray a 24 cup mini-muffin pan with PAM.
  • On a lightly floured surface, roll out the dough to ~12” circle. Using a 2½” round cookie cutter, cut out 16 pieces of dough out of EACH pie crust. Press the rounds of dough into the bottom of the mini muffin cups. Spoon the filling into the pastry cups – filling to the top.
  • Sprinkle shredded cheese on top
  • Bake 15-18 minutes. Cool in pan 5 mins. Serve warm and with salsa