Enchilada Wonton Tartlets - cooking recipe

Ingredients

2 cups cooked boneless skinless chicken breasts, diced small or shredded
1/2 cup enchilada sauce
2 scallions, sliced (plus more for garnish, if desired)
1 tablespoon diced canned green chili pepper, drained
16 wonton wrappers
1/4 lb reduced-fat monterey jack pepper cheese, shredded

Preparation

Pre-heat the oven to 375\u00b0F Lightly spray 8 cups in a muffin tin with cooking spray and set aside.
In a medium bowl, combine the chicken, enchilada sauce, scallions and chilies if using. Stir to combine until fully mixed.
Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheese evenly over the top of each cup. Press another wonton wrapper on top (turn it 45 degrees relative to the first one for optimal aesthetics) and repeat the layering steps with the remaining ingredients.
Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.