Spicy Chicken Eggplant Enchilada Cups
Ingredients
- 2 small eggplants (diced)
- 2 cups shredded cooked chicken
- 1 16 oz. can tomato sauce
- 1 cup cilantro (chopped)
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes
- 1 teaspoon Adobo seasoning
- 2 cups shredded Monterey Jack cheese
- 12 flour tortillas
- Optional: pickled jalapenos, sour cream, guacamole, green onions
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