Chili Chicken Wonton Cups

A few months ago, I saw these little lasagnas you can make with wontons in a muffin tin. I decided to put a tex-mex spin on it. These are great with taco fixings such as sour cream, cheese, salsa, etc. Tom was a fan <3

Makes 12 cups

Ingredients:

-1/2 lb. cooked chicken, diced (about 1 ¼ cups)
-2 small yellow squash, seeded and diced
-1 green/red bell pepper, diced
-1 cup frozen corn kernels
-jalapeno (optional)
-1/2-3/4 cup marinara sauce
-1 tsp. chili powder
-1/2 tsp. onion powder
-1/2 tsp. garlic powder
-salt and pepper, to taste
-24 square wonton wrappers
-cheddar cheese (optional)
-taco fixings (optional)

Directions:

1) Dice up the cooked chicken, yellow squash, bell pepper, and jalapeno. Combine in a large bowl with the corn, marinara sauce, and spices. Set aside.

2) Preheat oven to 375 degrees.

3) Prepare a muffin tin with nonstick spray. Line with 2 wonton wrappers in each well, overlapping them to create a “cup.”

4) Fill each wonton cup with the mixture. Bake 10-15 minutes, or until golden brown around the edges. If desired, add shredded cheese during the last 5 minutes of cooking.