Mini Enchilada Cups with Cilantro Lime Sauce
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
Ingredients
-
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
Directions
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
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