Tex Mex
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 24
- 1.5 boneless skinless split chicken breasts
- 1 cup ranch dressing
- 1/4 tsp salt and pepper of each
- 2 cups monterey jack cheese shredded
- 4 tsps chili powder
- 2 tsps paprika
- 24 package wonton wrappers
- Carbohydrate 9.28902396551724 g
- Cholesterol 22.9212931034483 mg
- Fat 8.96070468390805 g
- Fiber 0.538908618711877 g
- Protein 7.67027304597701 g
- Saturated Fat 3.00160245402299 g
- Serving Size 1 1 Serving (51g)
- Sodium 259.922933908046 mg
- Sugar 8.75011534680536 g
- Trans Fat 0.661077068965518 g
- Calories 149 calories
place chicken in a single layer sauce pan. Add water to cover. Bring to a boil, reduce heat to simmer and poach chicken about 20 minutes. Drain, cool slightly, chop or shred chicken. Mix chicken with ranch dressing and season with salt and pepper. Set aside. Combine cheese with paprika and chili powder. Set aside. Heat oven to 350 and spray mini muffin tins with cooking spray. Place 1 wonton wrapper in each muffin cup, bake for 5 minutes until lightly brown. Remove from oven and cool. Spoon a generous tablespoon of chicken filling into each wonton cup. Sprinkle with cheese mixture. Return to oven and bake an additional 10 minutes or until heated through and cheese is melted. These can be made and frozen before the last 10 minutes in the oven.
