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Enchilada Wonton “Cupcakes”

The enchilada flavors you love in a perfectly portioned crispy wonton shell.

Ingredients

  • 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)

Instructions

  • Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
  • In a medium bowl, combine the chicken, enchilada sauce, scallions and chilies if using. Stir to combine until fully mixed.
  • 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.
  • Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
139 calories, 9 g carbs, 1 g sugars, 4 g fat, 2 g saturated fat, 17 g protein, 0 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 wonton cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 3 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
4 per cupcake, 7 for 2 cupcakes (P+ calculated using the recipe builder on weightwatchers.com)