CRUNCHY CHICKEN TACO CUPS
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)
How to Make CRUNCHY CHICKEN TACO CUPS
- 1Sprinkle 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.
- 2Transfer chicken to a food processor; cover and process until chopped.
- 3In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
- 4Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
- 5Spoon 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.
About CRUNCHY CHICKEN TACO CUPS
Course/Dish: Other Snacks, Meat Appetizers
