| 1. |
Preheat oven to 375 °F (190 °C). Lightly coat a twelve 2 1/2" muffin tin with Pam. |
| 2. |
Microwave the tortillas a few at a time for about 30 seconds until warm and pliable, then press carefully into prepared muffin tin. |
| 3. |
Lightly coat the inside of the tortillas with Pam and bake about 10 minutes until crisp. Cool. |
| 4. |
Meanwhile, in a medium bowl combine the chicken and the enchilada sauce. Divide the chicken mixture among the crisp tortilla cups. Sprinkle with cheese. |
| 5. |
Bake 15-18 minutes or until the filling is hot and bubbly. |
| 6. |
Cool in muffin tin on a wire rack for 5 minutes. Remove chalupas from muffin tin. Top with pico de gallo and sour cream if desired. Serve. |
