A delicious alternative to chicken enchilada casserole served individual style with the same great taste!
Author My Name is Snickerdoodle
Ingredients
2cupscooked chickenshredded
2cupsshredded cheesedivided
1cupcooked black beans
1/2cupgreen enchilada sauce
4oz.cream cheesesoftened
2tsplime juice
3/4tspcumin
1tspchili powder
1/4tspgarlic powder
1/2tspsalt
4Tbspcilantrochopped
2scallionsthinly sliced using all of the with and most of the green
24wonton wrappers
Spray oil
1small ripe avocadocubed
1roma tomatodiced
24cilantro leaves
Instructions
FOR THE CUPS
Preheat oven to 375 degrees
Lightly spray two regular muffin tins with cooking spray.
Place one wonton wrapper in each tin pressing down gently to form a bowl shape.
Spray each wonton lightly with cooking spray. This helps them brown up a little.
Bake for 5 minutes or until lightly golden.
Remove from the oven and fill with enchilada filling.
FOR THE FILLING
In a medium bowl mix together enchilada sauce, cream cheese, lime juice, cumin, chili powder, garlic powder, salt, cilantro and scallions until well blended.
Fold in chicken, 1 1/2 cups of cheese and beans until just incorporated.
Place about 2 Tbsp. of filling into each cup and sprinkle with remaining cheese.
Leaving them in the muffin tin, bake for another 5-7 minutes until mixture is bubbly and cheese is melted.
Remove from oven and let them cool for 5 minutes in the tins.
Garnish with avocado cilantro leaves and tomatoes.