Dinner

Enchilada ?Cupcakes? is for Dinner.

Enchilada ?Cupcakes? takes several minutes to prepare.

Enchilada ?Cupcakes? takes several minutes to cook.

Enchilada ?Cupcakes? makes 8 servings.

The ingredients for Enchilada ?Cupcakes? are:

2 cups cooked boneless, skinless chicken breast, diced small or shredded
? cup enchilada sauce
2 scallions, sliced (plus more for garnish, if desired)
*optional* 1 T diced green chilies, drained
16 wonton wrappers (typically found in the produce section)
4 oz 50% reduced fat Pepper Jack cheese, shredded (I used Cabot

Here is how you make Enchilada ?Cupcakes?:

Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.In a medium bowl, combine the chicken, enchilada sauce, scallions and chilies if using. Stir to combine until fully mixed.Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user LOVEYDUB.

The nutritional information for Enchilada ?Cupcakes? is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 180.3

• Total Fat: 7.0 g
• Cholesterol: 48.9 mg
• Sodium: 245.8 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 0.5 g
• Protein: 17.9 g