boneless skinless chicken breasts, cut into 1-inch pieces
envelope reduced-sodium taco seasoning
small onion, chopped
jar salsa, divided (16 ounces)
shredded reduced-fat cheddar cheese, divided
Sour cream, chopped green onions and chopped ripe olives, optional
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.
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.
Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
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.