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Enchilada Cupcake Guacamole Icing Recipe


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     Enchilada Cupcake Guacamole Icing

Category   Appetizers
Sub Category   None

1 TBL extra virgin olive oil
7-8 chicken breast tenders
1 can of red enchilada sauce
1 can rotel tomatoes; mild, regular, or hot (drained)
1 tsp cumin
1 tsp chili powder
1 tsp sea salt
Fresh ground pepper
For Layers-
1 can black beans drained
Corn tortilla
Shredded cheddar cheese
Shredded pepper jack cheese
For Guacamole Icing-
2 Avacados, diced
2 limes, juiced
1 tsp each of salt, pepper, and granulated garlic
1/2 cup plain greek yogurt

Throw above ingredients into a saute pan and cook on medium until chicken is fully cooked. After chicken is fully cooked shred with fork. Leave it too cool in sauce.
How to build your cupcakes- Corn tortilla Shredded chicken 1 TBL black beans 1 TBL shredded cheddar cheese 1 TBL shredded pepper jack cheese Note about the corn tortilla- it needs to be thoroughly warmed before placing into the muffin tin. To do this, put 1 TBL vegetable oil into a non-stick pan and, using a dry paper towel, rub it over the entire surface of the pan. Throw in a tortilla and warm it on medium heat for 1-2 minutes, until softened. After filling your pan(s), spray the tops lightly with cooking spray, and place into a preheated oven at 350 for 10-15 minutes. Then turn your broiler on and brown for another 3-5 minutes.
Combine ingredients for guacamole icing in a mixer and blend until smooth. Then pipe on cupcakes

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