Chicken Enchiladas In Wonton Wrappers?

Wonton wrappers are available in most stores and are low in calories and can substitute nicely in many recipes.  Two of them pop into full size muffin cups and what you fill them with is left only to your imagination.  Today, we’re taking a walk on the Mexican food side and making our chicken enchilada “cupcakes”.  Let us know how you like them and if you have any other ideas for filling them.

Ingredients:

• 16 ounces boneless, skinless cooked chicken breast either diced really small or shredded
• 4 ounces enchilada sauce
• 2 green onions diced
• 1 Tablespoon diced green chilies ( I love Trader Joe’s fire roasted diced green chilies)
• 4 ounces reduced fat Pepper Jack cheese shredded
• 16 wonton wrappers
• Muffin tin

Directions:

1. Preheat oven to 375 degrees
2. Mist 8 muffin cups with cooking spray and set aside (my new favorite for things that might really stick to a pan is Trader Joe’s coconut oil spray, otherwise I would use my Misto with olive oil)
3. In a bowl mix together the chicken, enchilada sauce, green onions and chilies until fully blended.  Divide in half.
4. Into the bottom of each of the sprayed muffin cups push a wonton wrapper. 
5. Spoon the chicken mixture into each of the wonton wrappers, leaving one half of the mixture for your next layer.
6. Sprinkle half of the cheese over this layer
7. Add another wonton wrapper and repeat the process.
8. Bake for 18-20 minutes until golden brown. 
9. Cool for 3-5 minutes before removing from muffin tin.

Nutrition info:  Each “muffin” or “cupcake” is around

• 160 calories and
• 18 grams of protein.