Chicken Enchilada Cups
These individual cups have all the flavor of an enchilada in a little bite.
Servings 12 pieces
- 12 wonton wrappers
- 3/4 cup shredded chicken
- 1/2 cup black beans
- 1/2 cup frozen corn
- 1/4 cup diced mushrooms
- 1/4 cup diced onions
- 1/4 cup frozen spinach thawed
- 1/2 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 12 jalapeño slices optional
Preheat oven to 375 degrees.
Press one wonton wrapper into each ungreased muffin cup.
Evenly distribute chicken, black beans, corn, mushrooms, onions, and spinach between the 12 muffin cups.
Add 1/2 tablespoon of enchilada sauce to each cup.
Top each cup with cheddar cheese and a jalapeño slice, if desired.
Bake for 11-13 minutes. Let cool for 1-2 minutes before removing from muffin pan. Serve warm.
Calories: 101kcal | Carbohydrates: 10g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 198mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Vitamin A: 693IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 1mg