Enchilada Wonton Cupcakes
Ingredients
The filling
-
2
cups
cooked boneless skinless chicken breast, diced small or shredded
-
½
cup
enchilada sauce
-
2
scallions
sliced (plus more for garnish, if desired)
-
1
tablespoon
diced green chilies, drained (optional)
The wrappers and cheese
-
16
pieces
wonton wrappers
-
4
oz
50% reduced fat Pepper Jack cheese, shredded
Instructions
- Preheat the oven to 375°F and lightly mist 8 cups in a muffin tin with cooking spray.
- In a medium bowl, combine the chicken, enchilada sauce, scallions, and chilies (if using). Stir until fully mixed.
- Push a wonton wrapper into the bottom of each of the eight sprayed muffin cups.
- Using about half of the chicken mixture, spoon evenly into the wonton wrappers and sprinkle about half the cheese on top.
- Press another wonton wrapper on top and repeat the layering with the remaining ingredients.
- Bake for 18-20 minutes until golden brown, then let cool for 5 minutes before removing from the muffin tin.
Nutrition Facts (estimated)
Servings
8
Calories
139
Total fat
4g
Total carbohydrates
9g
Total protein
17g
Sodium
20mg
Cholesterol
20mg
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