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Jan 15

Enchilada Wonton Cupcakes

Enchilada Wonton Cupcakes

I want to start this post by thanking all of you who reached out to me this week after watching the most recent episode of Grey’s Anatomy. I didn’t see it, but evidently some of the characters were at a wedding where they had macaroni & cheese “cupcakes” (like these ones, perhaps?) and started discussing how every food should be made in cupcake form and wondering why it isn’t. The fact that several of you out there immediately thought something to the effect of “That’s already a thing! Emily Bites does it!” and reached out to tell me made my day/week/month. I love you guys! Since I’ve made everything from Spaghetti & Meatballs to Oatmeal to Tacos to Meatloaf to Spinach Dip and much more in individual, cupcake-sized servings, I agree that pretty much every savory dish can be “cupcake’d.” Click here to view all of my “muffin tin meals” or check out the category in my recipe index.

Okay, moving on. Sorry for the distraction. Let’s focus for a moment on these Enchilada Wonton Cupcakes. I absolutely love enchiladas. When you think about it, what’s not to love? I’ve wanted to use the flavors in a wonton cupcake for a while now and these were certainly worth the wait. You can customize them based on your own preferences as well. If you want them mild, leave out the chilies and use a mild enchilada sauce. If you like a little heat, go for a spicier sauce and toss in the chilies. The pepper jack cheese gives these a little bit of a kick on its own, but not enough to bother anyone who doesn’t like spicy food. I loved these Enchilada Wonton Cupcakes. They have all the flavors I adore in enchiladas and built-in portion control. All for only 139 calories each!

Enchilada Wonton Cupcakes

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Enchilada “Cupcakes”

Yield: 8 cupcakes


  • 2 cups cooked boneless, skinless chicken breast, diced small or shredded
  • ½ cup enchilada sauce
  • 2 scallions, sliced (plus more for garnish, if desired)
  • *optional* 1 tablespoon diced green chilies, drained
  • 16 wonton wrappers (typically found in the produce section)
  • 4 oz 50% reduced fat Pepper Jack cheese, shredded (I used Cabot brand)


  1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
  2. In a medium bowl, combine the chicken, enchilada sauce, scallions and chilies if using. Stir to combine until fully mixed.
  3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
  4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Weight Watchers Freestyle SmartPoints:
3 per cupcake, 5 for 2 cupcakes (SP calculated using the recipe builder on

Weight Watchers Points Plus:
4 per cupcake, 7 for 2 cupcakes (P+ calculated using the recipe builder on

Nutrition Information:
139 calories, 9 g carbs, 1 g sugars, 4 g fat, 2 g saturated fat, 17 g protein, 0 g fiber (from

An Emily Bites Original

Enchilada Wonton Cupcakes


55 Responses to “Enchilada Wonton Cupcakes”

  1. #
    Anonymous — January 15, 2013 @ 1:14 am

    Reduced fat? Oh no, no, no!

  2. #
    Kim | At Home With Kim — January 15, 2013 @ 1:26 am

    SO happy to have found your blog! Being on Weight Watchers and a Mexican Food Lover…. these speak straight to my heart! Pinning them to make next week and off to check out your other “cupcakes”. 🙂

  3. #
    Anonymous — January 15, 2013 @ 1:30 am

    Emily: I have all the “fixings” for these already. Have 1/2 pkg of wontons still to use up before expiration so these will be my next “emily” recipe to try. These portion controlled, decadent muffins are the best. Keep ’em’ coming! I use an small appetizer fork rather than a regular sized one (for “bite” control). Thanks again. Nancy

  4. #
    Anonymous — January 15, 2013 @ 1:48 am

    any suggestions for the enchilada sauce ?

    • Anonymous replied: — May 19th, 2013 @ 4:53 pm

      Just made these with homemade enchiladas sauce that I make ahead and freeze in 1 cup containers (I think I found the recipe on Allrecipes)

      I’ve made most of the cupcake cake recipes…just like children 🙂 We love them all equally.

  5. #
    Julia — January 15, 2013 @ 2:40 am

    I love these!! The perfect bite size appetizer.

  6. #
    Chris — January 15, 2013 @ 7:18 am

    Oh yum …I can hardly wait to try these! I love your recipes. Thanks for another winner Emily.

  7. #
    Anonymous — January 15, 2013 @ 7:50 pm

    Any suggestions for a vegetarian version?
    Thinking brown rice and/or back beans

    Does anyone know how this substitution would effect the points value?

  8. #
    Anonymous — January 15, 2013 @ 9:05 pm

    Which enchilada sauce? That could affect points value. Thanks.

  9. #
    Katie — January 16, 2013 @ 12:23 am

    I made these tonight! I forgot to take a picture, but they were DELICIOUS! We made two batches — one with the chicken and one using 93/7 lean ground beef! The P+ values were the same for both recipes and I added Rotel Tomatoes & Chiles instead of using just the green chiles. It was a phenomenal meal, though! Even my very picky mother ate it up. Paired it with roasted squash and zucchini and black beans!

    Thanks for another fantastic recipe! Freezing the leftovers for lunches over the next week!

    • Katie replied: — January 16th, 2013 @ 12:24 am

      Also used half the cheese and they were still wonderful – not sure how that affected the points value as it was a last minute substitution when I realized my lack of cheese on hand. So 2oz per 8 cupcake batch. Still enough cheese for me and my family!

  10. #
    parfums — January 16, 2013 @ 4:59 pm

    Nice blog
    Parfum pas cher

  11. #
    Regan @ Cabot Creamery — January 16, 2013 @ 5:15 pm

    Love how simple these are! (And of course, the Light Pepper Jack is a personal fave.) Thanks for the mention of our cheese!

    • emilybites replied: — January 16th, 2013 @ 5:18 pm

      It was delicious and it melts nice and creamy. I will definitely use it again! Yum 🙂

    • Sam Horn replied: — September 6th, 2013 @ 6:49 pm

      do I use a regular muffin tray or a miniature one

  12. #
    sally @ sallys baking addiction — January 16, 2013 @ 8:30 pm

    ok ok. cupcakes and enchiladas are only two of my favorite things in the world to make an enchilada into a cupcake is just pure genius emily!!! I am obsessed with these! I want some for dinner. 🙂

  13. # — January 16, 2013 @ 9:10 pm

    Beautiful cupcakes! You’re absolutely right. What’s not to love in an enchilada? I love how elegant it looks while being comfort food!

  14. #
    Anonymous — January 18, 2013 @ 3:16 pm

    Has anyone ever frozen any of the cupcakes?

  15. #
    memaw — January 18, 2013 @ 3:21 pm

    Has anyone ever frozen any of the cupcakes? I would love to have some in the freezer if you can.

  16. #
    Penny — January 19, 2013 @ 1:43 pm

    What a great idea! I love all of your cupcake recipes and am so happy to have found your blog Emily.

  17. #
    Anonymous — January 19, 2013 @ 8:28 pm

    I haven’t froze these ones (in the oven now) but I freeze all of the other ones and pop them out for work lunches, perfect.

    • memaw replied: — January 20th, 2013 @ 2:40 am

      Thanks for the info.

  18. # — January 20, 2013 @ 2:54 am

    Awesome recipe yet again – I haven’t missed with yours yet! I cook for three picky grown men most of the time 🙂 And they all love everything you’ve made – especially these!!! I pretty much doubled the cheese but don’t think it’d be lacking – fabulous once again. Thank you for the great idea!

  19. #
    Anonymous — January 20, 2013 @ 10:05 am

    Made these for my family tonight and used Extra Sharp Cheddar. They were sooo good!

  20. #
    Elizabeth — January 20, 2013 @ 7:32 pm

    I made these today & they came out very yummy! Thank you for posting this recipe!!

  21. #
    Sheryl Rauscher — January 20, 2013 @ 10:10 pm

    Made these today for lunch and they were awesome!! All 3 kids and husband loved them!!! Thanks for another wonderful recipe.

  22. #
    Ashley — January 23, 2013 @ 2:54 pm

    These look delish! Can’t wait to try – and I love that they are WW!

  23. #
    Elizabeth — January 23, 2013 @ 4:20 pm

    I made these last night and they were delicious!! My husband (non WW member) declared these tied with the taco cupcakes as his favorite of the wonton cupcake variety. Thanks Emily!

  24. #
    Anonymous — January 25, 2013 @ 12:04 pm

    Made these for dinner last night. They were a BIG hit with my family. To the point where they want me to make them again tonight!! So simple & inexpensive. And I posted a pic of them on my FB page. I’ve gotten requests for the recipe. Thank you for such deliciousness!!!

  25. #
    Anonymous — January 28, 2013 @ 7:53 am

    Could you use corn tortillas instead of the wrappers?

    • Anonymous replied: — January 28th, 2013 @ 9:51 pm

      I’m wondering the same thing because i’m gluten free..

  26. #
    Stephanie101 — January 28, 2013 @ 1:17 pm

    I made these last night and they were amazing!
    I had to make a few changes, I couldn’t find enchilada sauce anywhere. I went to three different grocery stores so I subbed salsa instead.

    I also spiced the chicken with cumin, chili powder, garlic, onion powder and pepper.

    I used full fat cheese (I find the reduced fat doesn’t melt very well!) and jalapenos instead of green chilies. YUM!

    Thank you so so much 😀

  27. #
    Anonymous — January 30, 2013 @ 3:02 pm

    Made these last night and they were delish. I made a homemade enchilada sauce, which was SUPER easy and super good!

  28. #
    Theposhnosh — January 31, 2013 @ 8:20 pm

    They look great and sure make it easier to control the portion size!

  29. #
    Anonymous — February 3, 2013 @ 1:24 am

    Any suggestions for gluten free crust?

  30. #
    Shawn Parsons — February 13, 2013 @ 4:00 am

    I made these tonight and they are simply delicious! Cooked chicken in crockpot so super tender. Thanks!

  31. #
    Anonymous — February 13, 2013 @ 8:19 pm

    These are really fantastic! So happy to find this blog and these little cupcakes. What a fun way to wean myself off my favorite indulgence – real cupcakes!

  32. #
    Megan Lee — February 14, 2013 @ 11:45 pm

    I have a question…I have tried many of your recipes, and have loved them all but I’m curious about one thing that I see many times. In recipes, like this one, and others you have listed, when you talk about shredded cheese, you usually give it in oz. So when you say 4 oz. of cheese do you weigh it out to 4 oz? Or are you going off of 4 oz. being the same as 1/4 cup (16 ounces in a cup). Just curious, I’ve done it both ways, and it doesn’t give me the same amount of cheese. Just wondering how you do it so that I’m calculating my points correctly. Thanks!

  33. #
    Lori in NC — February 22, 2013 @ 6:19 pm

    This was another winner at our house. I haven’t found reduced fat pepper jack, so I used a reduced fat Mexican Cheese blend, and the whole (small) can of diced green chiles. I used Old El Paso enchilada sauce, but I also like Trader Joe’s. Served with refried beans and a vegetable. I can’t wait to see what you make into a cupcake next!

  34. #
    kris with a k — March 3, 2013 @ 12:42 am

    These were great! Thank so much!

  35. #
    Christy — March 3, 2013 @ 6:52 pm

    I just recently found your site and everything looks so delicious and fun to make. I made these a few days ago and everyone loved them. Considering the small list of ingredients I was surprised by how much flavor these packed. I did add a little cumin and a little onion, but it probably didn’t need it. Thanks for making cooking more fun for me than it already is and I appreciate how much effort you put into making these meals as healthy as possible. So glad I found your site.

  36. #
    Erica — March 19, 2013 @ 6:52 pm

    New reader of your blog here! This was the first meal so far that I’ve made from your recipes and it was AMAZING. I am just about to reheat a couple for lunch, and I am so excited for it haha. When I made it last night my husband exclaimed “This is ******* GOOD!” which he’s never said that about any of my meals I’ve made, just that they were good so it definitely had his approval. I did a few things different, I am pregnant and right now will not eat chicken because it just seems disgusting to me, so I used ground pork and when I was browning the pork I added some homemade taco seasoning, plus I used 2 tsps of green chili. SO GOOD. Am a HUGE fan of your blog now, and I cannot wait to make more of your recipes. You are awesome! Thank so much for sharing this!

  37. #
    Anonymous — March 27, 2013 @ 2:21 am

    Made these tonight but actually made them in a 8 mini bread loaf muffin tin and used egg roll wraps and they were very good…everyone loved them!! I was hoping I could post a pic but don’t think I can!! Making the spicy black bean and roasted carrot fries tomorrow night and the taco cupcakes Friday night!! Thanks Emily for sharing and making eating healthier fun!!

  38. #
    Karen — April 14, 2014 @ 11:22 am

    Are these made with a Jumbo muffin tin or a regular one?

    • Emily Bites replied: — April 14th, 2014 @ 9:09 pm

      regular tin!

  39. #
    Katie — April 23, 2014 @ 8:27 pm

    These were SO GOOD! And super easy to make! Thanks for a wonderful recipe! i can’t wait to try your other “cupcake” recipes!

  40. #
    Rachael — October 1, 2014 @ 2:22 pm

    I’ve made these and loved them but last night I made a Cajun version of these and they turned out great! One of my favorite guilty-pleasures is a pasta dish with blackened chicken, smoked sausage, bell peppers and Alfredo sauce that has been seasoned with some Cajun seasoning….so yummy but SO bad for me! I used that as the inspiration and did layers of a tiny bit of alfredo, Cajun-spiced chicken, red bell pepper and a thin slice of pepper-jack. So delicious and didn’t increase the points values…Yum!!!

    • Emily Bites replied: — October 9th, 2014 @ 8:07 pm

      Ooh, that sounds delicious! I love cajun-seasoned anything. Great idea!

  41. #
    Candace — January 29, 2015 @ 11:40 pm

    Used marinated chicken and a fresh jalepino slow cooked and with a dollup of greek yogurt and cilantro on top. Simply Awesome. For a nice pairing, I made a jicama, avocado, mango, cucumber salad cubed and covered in lime juice and cilantro. Threw a dash of salt and pepper, some finely diced onion, and a teaspoon of honey in and mixed it all up. My boyfriend said the salad was as good as the cupcakes. If you try it, core the seeds out of the cucumber. The two pair well in a sweet and savory sense and the salad is light yet filling.

  42. #
    andi — October 27, 2015 @ 11:26 am

    I’m interested in making these for my Christmas party. Are these easy to eat without silverware? Looking for finger foods.

    • Emily Bites replied: — October 30th, 2015 @ 2:45 pm

      Hi Andi, I would actually suggest doing them in a mini-muffin tin if you’re serving them that way. If you scroll to the bottom of my site FAQ I have instructions for turning the wonton cups into mini cups: I hope they turn out great!

  43. #
    Marissa — December 12, 2015 @ 9:50 am

    I love these and just started the BTS program with Weight Watchers – only 3 SP per cupcake! 🙂

  44. #
    Linda — August 8, 2016 @ 6:15 pm

    Started WW two weeks ago and found your website. Just wanted to say that we had these Enchilada Wonton Cupcakes for dinner tonight and they were absolutely delicious. They were very filling and satisfying. Thanks for sharing your recipes, I know I will be trying many of them in the days to come!

  45. #
    Kathryn — December 10, 2016 @ 1:04 pm

    Can you pre make these and throw them in fridge and then warm them up in oven a couple hours later?

  46. #
    Nicole — February 8, 2017 @ 9:55 pm

    I made the French dip ones last week and these tonight. Both were delicious!

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