If there is anything hard to turn down, it’s Mexican food.  It’s a pure weakness when it comes to tortillas, re-fried beans, tacos, queso, guacamole and the ever favorite, chips and salsa!  Whenever I make my homemade Black Beans or 5-Minute Salsa it going to be a great day for sure! 

I frequently make chicken enchiladas and I love to make a little extra for lunch leftovers the next day.  However, they can be a bit time consuming with all of the filling and rolling. 

That’s how these little Green Chili Chicken Enchilada cups came about…because I was being lazy!  Or smart?  Perspective I guess!  Either way, these have been something easy and a fun addition to our menu.  These would also be perfect to bring to a potluck, a BBQ, or to make for lunch! 

I garnished them with some chopped tomatoes, a little cilantro leaf and a piece of avocado.  Or you could put a little dollop of guacamole or sour cream on top.  I’m telling you, these are gone in minutes! 

Green Chili Chicken Enchilada Cups
A delicious alternative to chicken enchilada casserole served individual style with the same great taste!
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Ingredients
  1. 2 cups cooked chicken, shredded
  2. 2 cups shredded cheese, divided
  3. 1 cup cooked black beans
  4. 1/2 cup green enchilada sauce
  5. 4 oz. cream cheese, softened
  6. 2 tsp lime juice
  7. 3/4 tsp cumin
  8. 1 tsp chili powder
  9. 1/4 tsp garlic powder
  10. 1/2 tsp salt
  11. 4 Tbsp cilantro, chopped
  12. 2 scallions, thinly sliced using all of the with and most of the green
  13. 24 wonton wrappers
  14. Spray oil
  15. 1 small ripe avocado, cubed
  16. 1 roma tomato, diced
  17. 24 cilantro leaves
FOR THE CUPS
  1. Preheat oven to 375 degrees
  2. Lightly spray two regular muffin tins with cooking spray.
  3. Place one wonton wrapper in each tin pressing down gently to form a bowl shape.
  4. Spray each wonton lightly with cooking spray. This helps them brown up a little.
  5. Bake for 5 minutes or until lightly golden.
  6. Remove from the oven and fill with enchilada filling.
FOR THE FILLING
  1. In a medium bowl mix together enchilada sauce, cream cheese, lime juice, cumin, chili powder, garlic powder, salt, cilantro and scallions until well blended.
  2. Fold in chicken, 1 1/2 cups of cheese and beans until just incorporated.
  3. Place about 2 Tbsp. of filling into each cup and sprinkle with remaining cheese.
  4. Leaving them in the muffin tin, bake for another 5-7 minutes until mixture is bubbly and cheese is melted.
  5. Remove from oven and let them cool for 5 minutes in the tins.
  6. Garnish with avocado cilantro leaves and tomatoes.
  7. Serve warm.
Lolly Jane https://lollyjane.com/

Make sure to check out more yummy recipes like my Chick-fil-a’s Frosted Lemonade Knock OffUltimate Three Cheese Artichoke Dip or my Beef Enchilada Bake:

The BEST cheesy artichoke dip EVER!!!  It's made with three cheese and served hot.  |  mynameissnickerdoodle.com

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