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Green Chile Enchilada Cupcakes - Lunch Version

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Green Chile Enchilada Cupcakes - Lunch Version

Lisa
The Cook
6 Servings
6 Ingredients
6 Comments

These diet friendly cupcakes are filled with all the flavor of green chile enchiladas.

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6 Servings
6 Ingredients
6 Comments

Ingredients

  • 2 cups cook and shred Chicken, Boneless Breasts
  • ¾ cups Green Enchilada Sauce
  • ¼ cups slice Green Onion (Scallion)
  • 2 ounces Mild Green Chiles, Diced, Canned
  • 24 individual Wonton Wrappers
  • ¾ cups Mexican Cheese, Low Fat, Shredded

Containers

Supplies

  • Mini Muffin Tins
  • Labels
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Lightly spray muffin pan with non stick cooking spray.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Lightly spray muffin pan with non stick cooking spray.
  2. In a bowl combine chicken, green chile enchilada sauce, green onions and green chiles.
  3. Place a wonton wrapper in the bottom of each of the mini muffin tins.
  4. Spoon approximately 1 Tablespoon of chicken mixture into each wonton wrapper.
  5. Sprinkle cheese evenly over the top of the chicken mixture.
  6. Press another wonton wrapper on top and repeat layers with remaining ingredients.
  7. Bake at 375F for 10-12 minutes or until golden brown.
  8. Allow to cool for 5 minutes before removing from muffin tins.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
2 cupcakes
Amount Per Serving
Calories
241
Total Fat
6g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
66mg
Sodium
519mg
Total Carbohydrates
21g
Fiber
0g
Sugar
1g
Protein
25g
WW Freestyle
4

Categories

shellfish-free, fish-free, diet, traditional, spring, summer, fall, winter, egg-free, nut-free, 30-min-meal, wwsmartpoints

Categories

shellfish-free, fish-free, diet, traditional, spring, summer, fall, winter, egg-free, nut-free, 30-min-meal, wwsmartpoints

6 Comments

Join the discussion

  1. I made these in a regular muffin tin since I couldn’t fit everything into the mini-muffin tin and only make eight cupcakes! They were wonderful! My 25-year-old daughter flew in for the weekend and especially enjoyed having these available for a quick meal.

    Reply

  3. Couldn’t find wonton wrappers, so I used pastry dough instead, and a full size cupcake pan. Delicious! My 5 year old and 2 year old both loved them, as well as myself and my husband. Will definitely make it again!

    Reply