Aren't this super cute? Introducing the Chicken Enchilada Cups!! >
Ta-Dah....
I know I say this all the time, but these were so easy! The actual prep/work time was only 15 minutes... that's it! Little work + yummy ingredients = these cuties. Ok ok... I'll stop with the "cuteness" blah blah. Let's move on to the ease and taste!
All you have to do is put chicken in the crockpot with a little onion and enchilada sauce, make little wonton cups with muffin tins and construct (full details below).
The crunchy wonton gives the bite-sized enchiladas a chimichanga texture, which I LOVE! Wontons are very low in calories and carbs, so they're a fantastic substitute for tortillas. The wonton "cups" work perfectly to hold in the gooey sauce and tasty chicken! I topped mine with a little cheese and fresh cilantro at the end. These are perfect for a meal or a party snack. You have got to try these!!!
*Vegetarian option: replace the chicken with black beans
CHICKEN ENCHILADA CUPS
Makes 4 servings
What you need:
1LB chicken breast
1 small sweet onion
2 small cans red enchilada sauce (can use green, too)
1TBSP cumin
1tsp chili powder
dash of sea salt
optional: 1 can diced green chilies
24-35 small square wonton wrappers (depends on how full you stuff them)
How to:
Put chicken, onion, chilies and seasonings in crockpot on medium for 2-3 hours until chicken is cooked through. Pull chicken out, let cool slightly and shred. Place back into crockpot and add in sauce. Turn on low and let flavors mix for about 30 minutes.
Pre-heat oven to 300. Spray muffin tin with Pam (mini muffin tin or regular...I used regular). Place one wonton wrapper in each tin and push down in the middle to create a cup. Bake 5-7 minutes until they start to brown. Pull out and fill cups with chicken mix. Top with a little cheese (just a little ;-)). Put back into the oven for 5 minutes. Top w/ fresh cilantro before serving.
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