Chicken Enchilada Dip Cups
- Cook Time: 30 minutes
- Total Time: 30 minutes
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup red enchilada sauce
- 1 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1 can (4 oz) diced green chiles, drained
- 1 package wonton wrappers (or small flour tortillas cut into circles)
- Cooking spray
- Fresh cilantro and green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 24-cup mini muffin tin (or two 12-cup tins) with cooking spray to ensure the shells don’t stick.
- Gently press one wonton wrapper into each muffin cup, making sure the edges point upward to create a cup shape. If using tortillas, use a circular cookie cutter to cut small rounds before pressing them into the tin.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, red enchilada sauce, and diced green chiles. Stir until the mixture is well-combined and creamy. Fold in half of the shredded Mexican blend cheese.
- Spoon approximately one tablespoon of the chicken mixture into each prepared wrapper. Be careful not to overfill, as the filling may bubble over during the baking process.
- Sprinkle the remaining shredded cheese over the top of each cup. Place the tin in the oven and bake for 12 to 15 minutes, or until the edges of the wrappers are golden brown and the cheese is melted and bubbly.
- Remove the tin from the oven and let the cups sit for 2 to 3 minutes to firm up. Garnish with chopped fresh cilantro and sliced green onions before serving warm.
Find it online: https://www.cozinty.com/snacks/chicken-enchilada-dip-cups/