Chicken Taco Cups

By FourBrownBoys

Ingredients

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

Preparation

Step 1

Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 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.