Dr Pepper Spicy Chicken Enchilada Cups

Yield: 12 servings

Dr Pepper for the win! Make these satisfying spicy enchilada chicken cups to serve up for game day. In partnership with Tasty.


  • 1 cup Dr Pepper
  • 1 cup chicken stock
  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 tablespoon hot sauce
  • 1½ tablespoons ground chili powder
  • 1 teaspoon white vinegar
  • 1 teaspoon ground cumin
  • ½ teaspoon chipotle powder
  • ½ teaspoon cayenne
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt, to taste
  • Pinch of cinnamon (optional but recommended)
  • Freshly ground black pepper, to taste
  • 4 cups rotisserie chicken, finely shredded
  • 6 flour tortillas, burrito size (large)
  • 1½ cups shredded Mexican cheese blend
  • Scallions, sliced (garnish)
  • Cilantro, chopped (garnish)
  • Radishes, shaved (garnish)
  • Sour cream (garnish)
  • Preheat oven to 375°F.
  • To prepare the sauce, combine all the dry spice ingredients (chili powder, cumin, chipotle powder, cayenne, garlic powder, oregano, salt, and cinnamon) in a small bowl. In a medium-sized pot over medium heat, warm the oil.
  • Add the flour and spice mixture to the pot. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth and Dr Pepper, whisking constantly to remove any lumps.
  • Raise heat to medium-high, and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer. Cook, whisking often, for about 5-7 minutes, until the sauce has thickened slightly. (The sauce will continue to thicken as it cools.)
  • Remove from heat, then whisk in the vinegar and hot sauce. Season to taste with a generous amount of freshly ground black pepper.
  • Reserve ½ cup of sauce for serving.
  • Combine the remaining sauce with shredded chicken.
  • Cut flour tortillas into a square shape and cut each into 4 smaller, equally sized square pieces.
  • Generously coat a standard-size muffin tin with nonstick cooking spray.
  • Line each cup of prepared muffin tin with a tortilla sheet and press into mold. Add 1½ tablespoons of taco mixture. Top with 1 tablespoon of cheese. Press down, and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
  • Lightly brush the top edges of the tortilla with cooking oil.
  • Bake 18-20 minutes until cups are heated through and edges are golden brown.
  • Let rest in muffin tin for 5 minutes.
  • To serve, drizzle with remaining enchilada sauce and top with sour cream, scallions, radishes, and cilantro.