Chicken Taco Cups

Submitted By: Shirley L. Revis

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 envelope reduced-sodium taco seasoning
• 1 small onion, chopped
• 1 (16-ounce) jar salsa, divided
• 2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
• 36 wonton wrappers
• Sour cream, chopped green onions, chopped ripe olives, optional

Instructions

Sprinkle chicken with taco seasoning. In a large skillet coated with nonstick cooking

spray, cook and stir the chicken over medium heat for five minutes or until juices run clear. Transfer chicken to a food processor; cover and process until chopped.
In a bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
Press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Bake at 375° for five minutes or until lightly browned. 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.
Yield: 3 dozen.