Muffin Tin Chicken Chili Cornbread Cups Recipes

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MUFFIN-TIN CHICKEN CHILI CORNBREAD CUPS



Muffin-Tin Chicken Chili Cornbread Cups image

Why make cornbread and chili when you can have the best of both worlds? These little cups are great for tailgating, lunch boxes or anytime!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 50m

Yield 12

Number Of Ingredients 11

3 tablespoons butter, melted
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
1 egg
2 teaspoons chili powder
2 cups shredded Mexican 4-cheese blend (8 oz)
1/2 cup chopped cooked chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles
3 green onions, sliced, white and green parts separated
1/4 teaspoon ground red pepper (cayenne)
1/4 cup sour cream

Steps:

  • Heat oven to 400°F. Brush 12 regular-size muffin cups with 1 tablespoon of the melted butter.
  • In medium bowl, stir cornbread mix, milk, remaining 2 tablespoons melted butter, the egg and 1 teaspoon of the chili powder until blended. Stir in 1 cup of the cheese. Fill each muffin cup half full.
  • In medium bowl, mix remaining 1 teaspoon chili powder, remaining 1 cup cheese, the chicken, chiles, green onion whites and red pepper. Spoon 1 teaspoon mixture into center of batter in each muffin cup; press chicken mixture down into cornbread batter. Spoon an additional 1 tablespoon chicken mixture on center of each cup.
  • Bake 12 to 15 minutes or until cornbread is golden brown on edges and chicken mixture is heated through. Cool 5 minutes. Run knife around edge of each muffin, and remove. Top with sour cream and green onion greens; serve warm.

Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g

MUFFIN-TIN CHICKEN ENCHILADAS



Muffin-Tin Chicken Enchiladas image

These fun and festive enchilada cups are big on enchilada flavor without the messy assembly.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 12

Number Of Ingredients 8

1 package Old El Paso™ Stand 'N Stuff™ mini soft tortilla taco boats (12 boats)
2 cups chopped cooked chicken
6 green onions, thinly sliced, green and white parts separated
1/4 cup fresh, canned or frozen (thawed) corn kernels
1 cup shredded Mexican 4-cheese blend (4 oz)
1 can (10 oz) Old El Paso™ red enchilada sauce
1/4 cup diced tomato
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
  • Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
  • Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.

Nutrition Facts : Calories 130, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g

MUFFIN-TIN CHICKEN POTPIES



Muffin-Tin Chicken Potpies image

I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! -Melissa Haines, Valparaiso, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 12

1 tablespoon butter
2 celery ribs, sliced
1/2 cup chopped onion
3 cups frozen mixed vegetables (about 15 ounces)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)

Steps:

  • Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.

Nutrition Facts : Calories 330 calories, Fat 12g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 1049mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.

CLASSIC CORNBREAD MUFFINS



Classic Cornbread Muffins image

Fast, easy and tasty -- perfect with a stew or chili. These also freeze well. I first found this recipe in an older Bonnie Stern cookbook many years ago and have been making these ever since.

Provided by Lennie

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup cornmeal
1 cup all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup 1% low-fat milk
1/4 cup unsalted butter, melted

Steps:

  • Preheat oven to 425 degrees.
  • Spray muffin tin with nonstick spray or line with paper muffin cups.
  • Combine cornmeal, flour, sugar, baking powder and salt.
  • Stir well.
  • Combine beaten egg, milk and melted butter (if using normal butter add less salt).
  • Stir into the dry mixture and combine just until blended.
  • Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
  • Scoop batter into prepared muffin pans.
  • Sprinkle cheddar cheese on top of muffins before baking if desired.
  • Bake for 20-25 minutes .

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