CHICKEN TACO WONTONS “CUPCAKES”

Ingredients:

• For the Wonton Cups:
  • 1 package of wonton wrappers (about 20 wrappers)
  • Cooking spray or a little oil for greasing
• For the Filling:
  • 1 lb cooked chicken breast or thighs, shredded
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1/2 packet taco seasoning (about 1.5 tablespoons)
  • Optional: 1/4 cup chopped fresh cilantro
• For Toppings:
  • Shredded lettuce
  • Diced tomatoes
  • Sliced black olives
  • Sliced jalapeños (if you like a bit of heat)
  • Additional shredded cheese
  • Sour cream
  • Salsa

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Wonton Cups:
   • Lightly grease a muffin tin with cooking spray or a brush of oil.
   • Gently press each wonton wrapper into the muffin tin, shaping it into a cup. You can use a small cup or a shot glass to help press the wrappers into place.
3. Bake Wonton Cups:
   • Bake the wonton wrappers in the preheated oven for 8-10 minutes, or until they are crisp and golden brown. Keep an eye on them to make sure they don’t burn.
4. Prepare Filling:
   • In a mixing bowl, combine the shredded chicken, shredded cheddar cheese, sour cream, salsa, taco seasoning, and chopped cilantro (if using). Mix well until everything is combined.
5. Fill Wonton Cups:
   • Once the wonton cups are baked and cooled slightly, spoon the chicken mixture into each cup, filling them generously.
6. Bake Filled Cups:
   • Return the filled cups to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Add Toppings:
   • After removing from the oven, top each wonton cup with shredded lettuce, diced tomatoes, sliced black olives, jalapeños (if using), and a sprinkle of additional shredded cheese.
8. Serve:
   • Serve warm with extra salsa and sour cream on the side for dipping.