enchilada “cupcakes”
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Mmmmmmmm!
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
Ingredients For enchilada “cupcakes”
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2 ccooked boneless, skinless chicken breast, diced small or shredded
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1/2 cenchilada sauce
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2green onions, sliced
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1 Tbspgreen chiles, chopped
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16wonton wrappers
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1 cpepper jack cheese, shredded
- GARNISH:
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1green onion, sliced
How To Make enchilada “cupcakes”
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1Preheat oven to 375 degrees F. Lightly mist 8 C in a muffin tin with cooking spray & set aside.
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2In a medium bowl, combine the chicken, enchilada sauce, scallions & chilies. Stir to combine until fully mixed.
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3Push 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.
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4Bake 18 - 20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
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5WEIGHT WATCHERS POINTS PLUS: 7
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