All of the goodness of chicken enchilada filling is baked inside these cute and crispy wonton cups, making the perfect quick appetizer that is guaranteed to disappear muy rapido at any party!
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