CRUNCHY CHICKEN TACO CUPS

Name: CRUNCHY CHICKEN TACO CUPS
Cook time: 20 min
Total time: 20 min
Yield: 4-6
Ingredients: 1 lb boneless skinless chicken breasts, cut into 1-inch pieces; 1 pkg reduced-sodium taco seasoning; 1 small onion, chopped; 1 jar(s) salsa 16 ounces, divided; 2 c shredded reduced-fat cheddar cheese, divided; 36 wonton wrappers; sour cream (optional; chopped green onions (optional); chooed black olives (optional)

By Tamara VASTINE
@vkrazycatt2001

EVEN THE KIDS WILL LOVE THEM!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

4-6

Cook:

20 Min

Ingredients

1 lb

boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg

reduced-sodium taco seasoning
1 small

onion, chopped
1 jar(s)

salsa 16 ounces, divided
2 c

shredded reduced-fat cheddar cheese, divided
36

wonton wrappers
·

sour cream (optional
·

chopped green onions (optional)
·

chooed black olives (optional)
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How to Make CRUNCHY CHICKEN TACO CUPS

Step-by-Step

Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
Transfer chicken to a food processor; cover and process until chopped.
In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.