Black Bean Chicken Enchilada Cups

During the holidays we have had quite a few parties to attend. Yay! I love parties! I usually try to bring something a little different. Since I have a food blog I feel it is expected of me to bring something amazing. No pressure!

A few weeks ago I made Buffalo Chicken Cups for my neighborhood party and they where deeeelish! So for the next shin dig I wanted to switch it up a bit. I came up with a black bean and chicken enchilada cups. Who wouldn’t love an enchilada in a cup?

Black Bean Chicken Enchilada Cups

Make these for your New Year’s Eve party or any party. Your guests will gobble them up!

Black Bean Chicken Enchilada Cups

I topped mine with diced avocado and fresh cilantro, but you can easily add any of your favorite toppings… Diced tomatoes, jalapeño, Greek yogurt, ok I’ll stop now 🙂  You get the idea.

Black Bean Chicken Enchilada Cups

Ingredients

  • 48 wonton wrappers
  • 1 1/2 pounds chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can enchilada sauce, or homemade
  • 1/2 cup cheddar cheese, shredded
  • 1-2 avocados, pitted and diced
  • 2 tablespoons fresh cilantro, chopped

Directions

  1. Add chicken to a large pot of water and bring a to a boil. Boil for about 15-20 minutes until chicken is cooked though and no longer pink.
  2. Meanwhile, pre heat oven to 350 degrees. Spray mini muffin pan with cooking spray. Place wontons in muffin pan and press firmly to edges. Bake for 5 minutes and remove from oven.
  3. Remove chicken and shred with 2 forks and put in a large bowl. Add beans and enchilada sauce and stir until combined. Add chicken mixture to baked wontons, top with shredded cheese. Bake for 10 minutes. Remove from pan and repeat with remaining wontons and chicken mixture.
  4. Top with diced avocado, fresh cilantro, or any other of you favorite toppings.

Enjoy!

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