enchilada “cupcakes”

Name: Enchilada “Cupcakes”
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cup(s) cooked boneless, skinless chicken breast, diced small or shredded; 1/2 cup(s) enchilada sauce; 2 - green onions, sliced; 1 tablespoon(s) green chiles, chopped; 16 - wonton wrappers; 1 cup(s) pepper jack cheese, shredded; GARNISH:; 1 - green onion, sliced

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmm!

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(1 rating)

yield 4 serving(s)

prep time 20 Min

cook time 20 Min

Ingredients For enchilada “cupcakes”

2 c

cooked boneless, skinless chicken breast, diced small or shredded
1/2 c

enchilada sauce
2

green onions, sliced
1 Tbsp

green chiles, chopped
16

wonton wrappers
1 c

pepper jack cheese, shredded
GARNISH:
1

green onion, sliced

How To Make enchilada “cupcakes”

1
Preheat oven to 375 degrees F. Lightly mist 8 C in a muffin tin with cooking spray & set aside.

2
In a medium bowl, combine the chicken, enchilada sauce, scallions & chilies. Stir to combine until fully mixed.
3
Push a wonton wrapper into the bottom of each of the 8 sprayed cups in the muffin tin. Using about 1/2 of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about 1/2 the cheese evenly over the top of each cup. Press another wonton wrapper on top & repeat the layering steps with the remaining ingredients.
4
Bake 18 - 20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
5
WEIGHT WATCHERS POINTS PLUS: 7
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