Tuesday, June 19, 2012

TIO Tuesday - Chicken Enchilada Bites

I'm always looking for a good appetizer recipe, particularly one that I can throw together quickly with what I have on hand. We were invited to a birthday party right after an event we had last month. I had no time to come up with anything fancy. I had prepared chicken tacos for us to eat during our event and we had a bunch of the mixture left. I figured there had to be a way to make something for an appetizer out of it. I came up with a quick version of chicken enchiladas, in a bite size format. They were absolutely delish!  The recipe was a sort of combobulation (is that a word?) of different things I have made before.
I will try to recount it as best I can, bare with me:
Chicken Enchilada Bites
(recipe modified - drastically! - from Chicken Enchiladas)
Chicken taco filling (this comes from one of my favorite crock pot recipes - chicken breasts, can of rotel and one taco packet. Cook on low for a few hours and shred- Genius!)
Won ton wrappers
1/2 cup onion, diced
1/2 tsp. each - chili powder, garlic powder and cumin
1 cup shredded co-jack cheese, plus extra for topping
Cream cheese - 4 oz or so

Preheat oven to 350. Spray muffin tins with cooking spray, place won ton wrappers in each and bake 5-7 minutes.
Saute onions in oil until soft. Add seasonings and cream cheese, cook until cream cheese is softened. Add chicken taco mixture, and co-jack cheese. Combine all, use a cookie scoop to fill won ton wrappers and top with additional cheese. Bake for 7-10 minutes until cheese on top is melted.
Serve warm!
*** I originally tried it in the mini-muffin tins and they were too small. They are still a great bite size with the regular muffin tin.

This got rave reviews from everyone and will definitely be an appetizer I make again!

~ Misty

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