Chicken Enchilada Cups

Easy Chicken Enchilada Cups | gimmesomeoven.com

Yes, yes, I know I’m obsessed with chicken enchiladas.  And wonton cup appetizers.  But I couldn’t resist sharing one more easy appetizer recipe with you that combines my love of both — these Chicken Enchilada Cups!

That’s right!  All of the goodness of chicken enchilada filling is baked inside these cute and crispy wonton cups, making the perfect quick appetizer that is guaranteed to disappear muy rapido at any party!  I made this batch simply with chicken, cheese and my favorite homemade enchilada sauce.  But you could also add in any additional beans, avocado, cilantro, or whatever else you may love with your chicken enchiladas.  They are super quick and easy to make.  And they are perfect for Cinco de Mayo, or game day, or a casual party, or even a bridal shower….like the one that a bunch of us are hosting “virtually” today for my friend Julie!

Chicken Enchilada Cups | gimmesomeoven.com

I met Julie in person for the first time this fall when she graciously hosted a group of us traveling to food blogging conference in DC.  But I have followed her food blog and her delicious recipes for years.  Let me tell you, this girl can cook!  And I love her stunning closeup images of the recipes she shares.  You should definitely check out all of the great recipes on her site!

So I am happy today to join some fellow food bloggers in celebrating the fact that Miss Table For Two herself is about to get married to, well, the other half of her “two”!  I had the chance to meet him when we were in DC, and saw that they definitely make the perfect couple.  I am so excited that in a month they will be husband and wife!

So be sure to check out Julie’s blog to wish her happy knot-tying.  And I have included a roundup of all the yummy virtual “shower” recipes that our group of bloggers are sharing today.

Chicken Enchilada Cups | gimmesomeoven.com

Chicken Enchilada Cups

Chicken enchiladas go bite-sized!

Ingredients:

  • 24 wonton wrappers
  • 3 cups shredded cooked chicken
  • 1/2 cup enchilada sauce, homemade http://www.gimmesomeoven.com/red-enchilada-sauce/ or storebought
  • 1 cup shredded Mexican cheese
  • 2 green onions, thinly sliced
  • (optional additional ingredients: chopped green chiles, black beans, chopped fresh cilantro, diced avocado)

Directions:

Preheat oven to 350 degrees F.

Press wonton wrappers into the cups of a mini muffin pan to form "cups", being sure that the edges to not fold in. Bake for 7 minutes, then remove.

Meanwhile, stir together chicken and enchilada sauce in a mixing bowl until combined. Portion the chicken evenly into the baked wonton cups until they are full. Sprinkle with a pinch of shredded cheese. Then bake for an additional 5-7 minutes, or until the cheese is melted and the chicken is heated through. Remove and garnish with sliced green onions.

**If using the optional ingredients, you can either stir them into the chicken and enchilada sauce mixture, or you can use them as additional garnishes.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Chicken Enchilada Cups | gimmesomeoven.com

Be sure to check out these other delicious recipes from Julie’s Surprise Bridal Shower!

Chicken Enchilada Cups | gimmesomeoven.com

Chicken Enchilada Cups | gimmesomeoven.com

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Comments

  1. Rick — February 1, 2014 @ 1:52 pm (#)

    Making these tonight for an appetizer party. Thank you for the inspiration!

  2. Andromeda Nguyen — April 21, 2015 @ 12:53 pm (#)

    Can these be made with flour tortilla cups instead? Will they hold up well?

  3. Elaine — July 21, 2015 @ 7:05 pm (#)

    Can you advise me how to save wonton wrappers? My store seems to sell them in a large stacked package and if I try to keep the ones I have not used they seem to dry out or if I freeze them they are stuck together and break when I try to separate them. Any tips would be appreciated. 

    • Ali — November 4th, 2015 @ 5:00 pm

      Oh man, they’re tough to preserve once they have been opened. I usually just keep mine in the package and wrap them tightly in plastic wrap once they have been opened. Hope that helps!

  4. Suzanne Johnston — April 17, 2016 @ 6:32 pm (#)

    Do you think these can be assembled early, and refrigerate until baking?  Will they be tasty is served at room temperature or kept warm in a chafing dish?  They look perfect for a large Mother’s Day cocktail party we are hosting.  Thank you

    • Hayley @ Gimme Some Oven — April 18th, 2016 @ 8:08 am

      Hi Suzanne! Yes, we think that should be fine for a good chunk of the day (but overnight or longer might make them soggy). We would definitely serve them warm. Maybe cover them with foil and keep them in the oven (once you’ve turned it off), if you’re going to eat them in the next hour or so. We hope you enjoy!

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