shredded lettuce, sour cream, and avocado. (plus any other toppings you want)
Directions
Start by preheating your oven to 350 degrees.
Using a 4-inch round cookie cutter, cut 12 disks out of the burrito shells. Put on a plate and microwave for 15-25 seconds, or until the tortillas are warm.
Press each tortilla disk into a cupcake pan while they are still warm (you want the tortilla to go almost all the way up the sides. They will overlap a bit), and set aside.
In a medium bowl, shred the chicken.
Add the cup of salsa and green ancho Chile seasoning, and mix well.
Sprinkle some cheese on the bottom of each taco cup.
Divide the chicken and salsa mixture into the taco cups, and top with the remaining cheese.
Bake for 20 minutes, or until the cheese is melted and the top of the tortilla cups are toasty.
Remove from pan with a butter knife and let cool for a minute before adding whatever toppings you like.
