CHICKEN FAJITA BITES

Chicken Fajita Bites image

Provided by Teresa Jacobson

Time 6h35m

Number Of Ingredients 11

2 lb chicken breasts, boneless and skinless
1 large onion, sliced
3 bell peppers, sliced (i used 1 green, 1 red, 1 yellow)
1/2 c chicken broth
1 pkg taco seasoning mix
1 tsp chili powder
1/2 tsp paprika
1 pkg wonton wrappers or egg roll wrappers
8 oz boar's head chipotle gouda cheese, shredded (or any spicy cheese you like)
salt, to taste
shredded lettuce and sour cream

Steps:

1. In a crock pot, place chicken, onion, peppers, chicken broth, taco seasoning, chili powder, and paprika; cook on low for 5-6 hours or until chicken is cooked and tender.
2. Preheat oven to 400 degrees F. Spray a mini muffin pan generously with nonstick spray.
3. Drain away liquid (if desired, reserve for a different purpose), separate chicken from veggies. Shred chicken; set aside. Place veggies in a food processor or blender and puree. In a bowl, combine chicken and puree; mix well.
4. Shred Gouda. Carefully press wonton wrapper into greased bowl of mini muffin pan. Fill with shredded chicken mixture and top with Gouda. Repeat for entire pan. (
5. Bake for 12-16 minutes until wontons are a crisp, golden brown, and cheese is bubbly. Remove from pan, top with shredded lettuce and a dollop of sour cream. Serve.
6. *** if making the rolls using egg roll wrappers, roll as directed on package. Place seems side down on greased cookie sheet. Spray rolls with nonstick spray or brush lightly with olive oil. Bake @ 400 degrees F for 10-14 minutes.