Preheat a medium cooking pan over medium heat. Add vegetable oil, sliced onion, and diced tomatoes. Cook for a few minutes, add enchilada sauce, salt, red pepper flakes and mix well.
Nestle chicken tenders in the veggie mixture, cover and cook until done, stirring occasionally. Take off heat.
Take out chicken tenders and shred the meat using two forks. Place shredded chicken into a mixing bowl.
Using a slotted spoon, take out veggies and add them to the chicken.
Add cream cheese and mix in until fully incorporated.
Mix in shredded cheese and 2 Tbsp enchilada sauce. Add more salt if needed.
Preheat oven to 375 and grease a muffin pan.
Cut down the edge around each tortilla that's a little less than an inch wide. (You can use the cut off pieces to make tortilla strips. Great for topping of soup and salad.)
Gently fit tortillas into the muffin cups. Carefully poke some holes with a fork in the bottom and sides of tortilla.
Scoop some chicken mixture into each tortilla, filling it about 2/3 or 3/4 of the way (depending on how much you like your guests, wink, wink.)
Sprinkle some shredded cheese into each cup.
Bake for 16-18 minutes.
Top off with some diced tomatoes, green onions and cilantro.
Recipe from Lyuba, at willcookforsmiles.com, All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.