Tex-Mex Mini Chili Chicken Cups - cooking recipe

Ingredients

1/2 lb. boneless, skinless chicken breasts
1 c. Ranch dressing or sour cream
1/4 tsp. salt
1/4 tsp. pepper
2 c. shredded Monterey Jack cheese
2 Tbsp. chili con carne seasoning
1 pkg. (24 count) wonton wrappers
1 c. finely chopped red or green or combination of peppers
salsa and guacamole (optional)

Preparation

Place chicken in a single layer in a saucepan.
Add water to cover.
Bring to boil, reduce heat and simmer chicken for 20 minutes. Drain, cool and chop chicken or shred with a fork.
Mix with dressing and season with salt and pepper.
Set aside.