Enchilada Wonton “Cupcakes”
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken and enchilada sauce baked in crispy wonton shells and topped with Monterey Jack cheese. A handheld appetizer with Mexican flavors, portioned like individual cupcakes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 440mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 125mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 440MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.