Chicken Enchilada Cups

Name: Chicken Enchilada Cups
Yield: 24 servings
Ingredients: 24 wonton wrappers; 2 cups shredded cooked chicken (approx. 2 chicken breasts); 1 (10 oz.) can enchilada sauce; 1 cup shredded Mexican cheese; 1 green onion, thinly sliced; Optional toppings: see Chef's Tips

A mini muffin tin is your best friend when it comes to making snack-able finger foods for game day, family gatherings, or parties. These scrumptious Chicken Enchilada Cups offer crunchy, cheesy, saucy goodness in every bite!

Calories: 60per serving
Servings: 24people

Ingredients

24 wonton wrappers
2 cups shredded cooked chicken (approx. 2 chicken breasts)
1 (10 oz.) can enchilada sauce
1 cup shredded Mexican cheese
1 green onion, thinly sliced
Optional toppings: see Chef's Tips

Instructions

Preheat oven to 350°F.
Press wonton wrappers into the cups of a mini muffin pan to form cups, being sure that the edges do not fold in. Bake for 7 minutes, then remove.
Meanwhile, stir together chicken and enchilada sauce in a mixing bowl until combined. Portion the chicken evenly into the baked wonton cups until they are full. Sprinkle each with a pinch of shredded cheese. Then bake for an additional 5-7 minutes, or until the cheese is melted and the chicken is heated through.
Remove and garnish with sliced green onions and any additional desired toppings.

Watch the Recipe

Chicken Enchilada Cups

Notes from the Kitchen

Chef's tip
Chef's Tip
Top with chopped green chiles, black beans, chopped fresh cilantro and diced avocado.

Nutrition

Per Serving: Calories 60 Total Fat 1.5g Cholesterol 15mg Sodium 150mg Total Carbohydrate 5g Dietary Fiber 0g Protein 6g Calcium 6% Iron 2%

Nutritional values are an approximation. Actual values may vary.

Chicken Enchilada Cups

A mini muffin tin is your best friend when it comes to making snack-able finger foods for game day, family gatherings, or parties. These scrumptious Chicken Enchilada Cups offer crunchy, cheesy, saucy goodness in every bite!

Calories: 60per serving
Servings: 24people

Ingredients

24 wonton wrappers
2 cups shredded cooked chicken (approx. 2 chicken breasts)
1 (10 oz.) can enchilada sauce
1 cup shredded Mexican cheese
1 green onion, thinly sliced
Optional toppings: see Chef's Tips

Instructions

Preheat oven to 350°F.
Press wonton wrappers into the cups of a mini muffin pan to form cups, being sure that the edges do not fold in. Bake for 7 minutes, then remove.
Meanwhile, stir together chicken and enchilada sauce in a mixing bowl until combined. Portion the chicken evenly into the baked wonton cups until they are full. Sprinkle each with a pinch of shredded cheese. Then bake for an additional 5-7 minutes, or until the cheese is melted and the chicken is heated through.
Remove and garnish with sliced green onions and any additional desired toppings.

Watch the Recipe

Chicken Enchilada Cups

Notes from the Kitchen

Chef's tip
Chef's Tip
Top with chopped green chiles, black beans, chopped fresh cilantro and diced avocado.

Nutrition

Per Serving: Calories 60 Total Fat 1.5g Cholesterol 15mg Sodium 150mg Total Carbohydrate 5g Dietary Fiber 0g Protein 6g Calcium 6% Iron 2%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Chicken Enchilada Cups

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Nutrition

Chicken Enchilada Cups

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Nutrition