Enchilada Wonton Tartlets
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
8 tartlets
- Serves:
- 8
ingredients
- 2 cups cooked boneless skinless chicken breasts, diced small or shredded
- 1⁄2 cup enchilada sauce
- 2 scallions, sliced (plus more for garnish, if desired)
- 1 tablespoon diced canned green chili pepper, drained
- 16 wonton wrappers
- 1⁄4 lb reduced-fat monterey jack pepper cheese, shredded
directions
- Pre-heat the oven to 375°F Lightly spray 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 (turn it 45 degrees relative to the first one for optimal aesthetics) 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!