CRUNCHY CHICKEN TACO CUPS

CRUNCHY CHICKEN TACO CUPS image

Provided by Tamara VASTINE

Time 20m

Number Of Ingredients 9

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1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg reduced-sodium taco seasoning
1 small onion, chopped
1 jar(s) salsa 16 ounces, divided
2 c shredded reduced-fat cheddar cheese, divided
36 wonton wrappers
sour cream (optional
chopped green onions (optional)
chooed black olives (optional)

Steps:

1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
2. Transfer chicken to a food processor; cover and process until chopped.
3. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
4. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
5. Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.