Chicken Taco Cups

For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing.
Servings: 3 yield(s)
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Ingredients
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 envelope reduced-sodium taco seasoning
  • 1 small onion, chopped
  • 1 jar salsa, divided (16 ounces)
  • 2 cup shredded reduced-fat cheddar cheese, divided
  • 36 wonton wrappers
  • Sour cream, chopped green onions and chopped ripe olives, optional
Instructions
  1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
  2. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
  3. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
  4. Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.