I love chicken enchilada's but I'm not a fan of making them. They take a lot of time...and yes, they are worth it...but some days I just don't have the time or the desire to spend MY TIME in the kitchen. These little "stars" are fun and easy and delish all at the same time. ONE of my favorite things about them is...the kids like to help make them...(now if I can just convince them that doing the dishes and cleaning up is just as fun, I will have it made!). They warm up great for dinner or lunch the next day...I love meals like that, sort of like "killing two mice with one stone"....can't beat that!
Chicken Enchilada Stars
1 can cream chicken soup
1/4 c. butter
1/2 can diced green chilies
1/2 c. sour cream
1 c. shredded cheese (your favorite)
2-3 c. cubed/shredded cooked chicken
In a sauce pan combine butter, chilies, soup, sour cream and cheese. Stir until warm and butter is melted. Add chicken and heat.
Cut tortillas into fourths and then cut those fourths into half...making 8 small triangles from each tortilla. Spray muffin tin with pan coating. Press 4 triangles (big point of triangle facing UP) into each muffin cup (if you warm the tortilla's up in the microwave for 15 seconds first, it makes
pressing them in the muffin cup so much easier). Using an ice cream or cookie scoop, spoon filling into "stars" (one scoop should fill your star). Repeat until all of your stars are full. Top each chicken enchilada star with a small amount of cheese. Bake at 350 degrees for 13-15 minutes.
*This recipe makes approximately 24 stars.