If you have had enough of my cupcake recipes, get outta here! Not really. Stay, but just skip this recipe. Actually, this might not be the one to skip. It’s soooo delicious! Plus, at only 83 calories per pop…can’t go wrong. (AKA you can eat 3-5 of them at a time.)

If you want the recipe, keep on reading! And as always, you can spice this up or spice it down. Add more cheese if you don’t mind the extra calories! I would cheese these up and down if I could!!

Ingredients
12 oz. Cooked & Shredded Boneless, Skinless Chicken Breast
24 Wonton Wrappers
5/8 Cup Enchilada Sauce (Really, you can use more. This is just what I used.)
1/2 Cup Shredded Low Fat Cheese (I used Mexican Blend.)
1 T. Taco Seasoning (Or Cumin, Chili Powder, and Garlic Powder to taste)
Salt & Pepper to taste

Directions
1. Preheat oven to 375 degrees.
2. Spray a muffin/cupcake pan with non-stick spray.
3. Line tins with 1 wonton in each spot. Set aside.
4. Mix cooked, shredded chicken with half of the enchilada sauce, 1/4 cup of cheese and spices.
5. Evenly distribute the chicken mixture to the cupcake tins lined with wontons.
6. Layer another wonton on top of the mix and press down.
7. Spoon out the extra enchilada sauce equally onto the tops of the wontons.
8. Top them with equally spreading the last 1/4 cup of cheese onto the tops.
(It’s a little tiny bit per piece, but does wonders for the looks of the cupcakes and the taste too.)
9. Pop them in the oven for 15-17 minutes or until the wontons start to brown.

Brett and I served this with a salad and were really satisfied. Of course, I love spicy, so I may have used the hot enchilada sauce and Brett was all like, “Ouch, this has heat.” Next time, I will use medium for his sake, but the HOT enchilada sauce is where it’s at!

I will be interested to do a refried bean version of these with more cheese. I think that would be tasty!

If you like this recipe, try out my Taco Cupcakes!