Ingredients
- 24 small wonton wrappers
- 1/4 cup taco sauce
- 2 Tablespoons cream cheese (1/3 less fat) (actually, I think I'd swap this with sour cream next time. It would be way easier to mix and just as tasty.)
- 10 -12 oz. chopped cooked chicken (we used our pre-grilled)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn
- 1/2 cup fat free cheddar cheese
- 1 tomato, diced (although DH didn't use this today)
- lettuce shreds (we didn't add these, but I wanted to - just didn't have any)
- sour cream (as I type, I'm thinking this would have been great)
- additional taco sauce
Directions (I will be modifying these eventually)
- Preheat oven to 350. Spray 2 - 12 cup muffin pans with non-stick spray. Place a wonton wrapper into each muffin cup, pressing it into the bottom and sides.
- Lightly spray wrappers with non-stick spray. Bake in oven for about 4 minutes until the corners begin to brown. Remove from oven (but don't turn the oven off.)
- Mix taco sauce and cream cheese (or sour cream) in a bowl. Add chicken and stir until coated. Add beans, corn, and cheese, stir well.
- Divide amounge wonton shells. Return pan to oven and bake for 8 minutes or until chicken mixture is hot and cheese is melted.
- Top with tomato, lettuce, sour cream, and taco sauce.
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