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Green Chile Enchilada Cupcakes - Lunch Version

<p>These diet friendly cupcakes are filled with all the flavor of green chile enchiladas.</p>
6 Servings Recipe By

Ingredients

  • 2 cups cook and shred Chicken, Boneless Breasts
  • 3/4 cups Green Enchilada Sauce
  • 1/4 cups slice Green Onion (Scallion)
  • 2 ounces Mild Green Chiles, Diced, Canned
  • 24 individual Wonton Wrappers
  • 3/4 cups Mexican Cheese, Low Fat, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 cupcakes
  • 241 Calories
  • 6g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 66mg Cholesterol
  • 519mg Sodium
  • 21g Total Carb
  • 0g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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.
  9. Transfer to cooling rack and allow to cool completely.
  10. Divide enchilada cupcakes between indicated number of gallon sized freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

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
  2. Reheat in microwave 1 minute until heated through.

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