Mini Enchilada Cups with Cilantro Lime Sauce

Mini Enchilada Cups with Cilantro Lime Sauce
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 154.7
  • Total Fat: 2.1 g
  • Cholesterol: 27.5 mg
  • Sodium: 317.9 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 15.6 g

View full nutritional breakdown of Mini Enchilada Cups with Cilantro Lime Sauce calories by ingredient

Number of Servings: 4


    12 wonton wrappers
    6 oz Cooked Chicken breast, shredded
    2 Tablespoons Red Enchilada Sauce
    1/4 teaspoon Oregano
    1/4 cup fat free Refried Beans, warmed
    3 Tablespoons fat free Cheddar Cheese, shredded

    Cilantro Lime Sauce:

    1/4 cup fat free Greek yogurt
    2 Tablespoon fresh Cilantro, diced
    1 Tablespoon Lime juice


1. Preheat the oven to 375 degrees. Spray a 12 cup mini muffin tin lightly with cooking spray.

2. Place each wrapper into a cup of the mini-muffin tin. Gently press and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Give an additional light spray of cooking spray over the tops of the wrappers.

2. Bake 8 minutes, until browned and crisp. Remove from oven and allow wrappers to cool.

3. In a small bowl, combine chicken, sauce and oregano. Mix well.

4. Spoon about a teaspoon of refried beans in each tortilla. top with a tablespoon of the chicken mixture and sprinkle lightly with cheese.

4. Place cups back in oven and cook 5 minutes until cheese is melted and golden.

To prepare Dip:

1. Combine yogurt, cilantro and lime juice. Stir to combine. Place in refrigerator and allow to sit at least 10 minutes to allow flavors to meld.

Serving Size: Makes 12 cups