Enchilada Wonton Tartlets

Name: Enchilada Wonton Tartlets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 tartlets, 8 serving(s)
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

Submitted by DrGaellon

"These little tartlets have all the flavors of enchiladas, are completely customizable, and offer built-in portion control. Want them mild? Leave out the chiles and use a mild sauce. Like them spicy? Add more chili and a spicier sauce. Substitue shredded cooked pork, cooked ground beef, or rice and black beans. These are Weight Watchers compatible, and the original author provides points (though she's not supposed to...) Nutrition information here is NOT CORRECT (because 'zaar doesn't have the low-fat cheese in the database). http://bit.ly/13MjeuK"

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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!

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