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Creamy Chicken Tortilla Baskets

Crispy baked tortilla baskets filled with creamy seasoned chicken, bacon, colorful vegetables, and melted cheese. An impressive yet simple dish with perfect cheese pull.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 36 minutes
Servings 6
Calories 420 kcal

Equipment

  • 1 | Pastry brush |
  • 1 | Muffin tin or wire rack |
  • 1 | Cast iron skillet |
  • 1 | Wooden spoon |
  • 1 | Baking sheet |

Ingredients
  

  • 6 | | flour tortillas |
  • 2 | tbsp | oil |
  • 1 | lb | chicken breast | diced
  • 1 | tsp | paprika |
  • 4 | | bacon strips | chopped
  • 1 | | onion | diced
  • 1 | | red bell pepper | diced
  • 2 | | celery stalks | sliced
  • 1 | cup | corn kernels |
  • 1 | cup | heavy cream |
  • 1 | cup | shredded cheese |
  • 2 | | green onions | sliced

Instructions
 

  • Brush tortillas with oil and cut slits toward the center.
  • Shape into baskets in muffin tins or on a rack and bake until golden.
  • Cook diced chicken with paprika until golden and done.
  • Sauté bacon, onion, red pepper, celery, and corn until softened.
  • Return chicken to the pan and stir in heavy cream until thickened.
  • Spoon the creamy mixture into the baked tortilla baskets.
  • Top with shredded cheese and bake until melted and bubbly.
  • Garnish with sliced green onions and serve hot.
  • Tip: Bake the empty shells until fully crisp so they hold the filling well.

Notes

- Store leftover baskets in the fridge up to 2 days.
- Reheat in the oven to keep shells crispy.
- Use chicken thighs for extra juiciness if preferred.
- Freeze unfilled baked shells for quick future meals.