24 wonton wrappers
3 cups shredded cooked chicken
1+ cup enchilada sauce
1 cup shredded Mexican cheese
2 green onions, thinly sliced
Optional ingredients*: chopped green chiles, black beans, chopped fresh cilantro, diced avocado
Preheat oven to 350˚F.
Press wonton wrappers into the cups of a mini muffin pan to form “cups”, being sure that the edges to 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 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.
*If using the optional ingredients, you can either stir them into the chicken and enchilada sauce mixture, or you can use them as additional garnishes.
24 wonton cups