Enchilada “Cupcakes”
INGREDIENTS
•
2 cups cooked boneless, skinless chicken breast, diced small or shredded
•
½ cup enchilada sauce
•
2 scallions, sliced (plus more for garnish, if desired)
•
*optional* 1 T diced green chilies, drained
•
16 wonton wrappers (typically found in the produce section)
•
4 oz 50% reduced fat Pepper Jack cheese, shredded (I used Cabot brand)
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