Chicken Taco Cups Recipe

5 17 30
Chicken Taco Cups Recipe
Chicken Taco Cups Recipe photo by Taste of Home
Publisher Photo

Chicken Taco Cups Recipe

Read Reviews
5 17 30
Publisher Photo
For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing. —Lee Ann Lowe, Gray, Maine
Featured In: 26 Muffin Cup Recipes
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 envelope reduced-sodium taco seasoning
  • 1 small onion, chopped
  • 1 jar (16 ounces) salsa, divided
  • 2 cups shredded reduced-fat cheddar cheese, divided
  • 36 wonton wrappers
  • Sour cream, chopped green onions and chopped ripe olives, optional

Directions

Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen.

Test Kitchen Tips
  • Substitute any meat or cheese you prefer. Mix it up (and keep calories in check) by using ground chicken or turkey.
  • This flavorful filling also makes a mean taco salad.
  • Originally published as Chicken Taco Cups in Taste of Home December/January 2007, p19

    Nutritional Facts

    2 each: 124 calories, 3g fat (2g saturated fat), 24mg cholesterol, 408mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

    • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
    • 1 envelope reduced-sodium taco seasoning
    • 1 small onion, chopped
    • 1 jar (16 ounces) salsa, divided
    • 2 cups shredded reduced-fat cheddar cheese, divided
    • 36 wonton wrappers
    • Sour cream, chopped green onions and chopped ripe olives, optional
    1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
    2. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
    3. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
    4. Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen.

    Test Kitchen Tips
  • Substitute any meat or cheese you prefer. Mix it up (and keep calories in check) by using ground chicken or turkey.
  • This flavorful filling also makes a mean taco salad.
  • Originally published as Chicken Taco Cups in Taste of Home December/January 2007, p19

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    Reviews forChicken Taco Cups

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    MY REVIEW
    rena 55 User ID: 1935799 273388
    Reviewed Sep. 23, 2017

    "Love these little bundles of goodness! easy to make and so tasty. These will be on my holiday table for sure!"

    MY REVIEW
    suegerdeman User ID: 4415544 259552
    Reviewed Jan. 12, 2017

    "I've made these for several years. They are always a hit!! The chicken mixture freezes well for future use."

    MY REVIEW
    Psalm127-3 User ID: 7749892 259537
    Reviewed Jan. 11, 2017

    "I fully intend to make these this weekend for hubby&I as I ALWAYS have boneless/skinless Chix Breasts in the freezer. I also make my own salsa so I know ingredients present plus I just made home made taco seasoning from recipe online-I have problems with MSG-will check amount on typical pkg of the stuff from store.

    will also get a friend this recipe > he always comes to me requesting what he calls "over the top wow factor" appetizers, I know he'll love this one. thank you LAL from Maine"

    MY REVIEW
    shalice84 User ID: 8655605 249448
    Reviewed Jun. 15, 2016

    "I made these with shredded chicken and enchilada sauce vs taco seasoning. Same response, slightly different "zing" Everyone raves about these cups"

    MY REVIEW
    wanders6 User ID: 4956076 242037
    Reviewed Jan. 18, 2016

    "Amazing recipe, they were gone in no time. Thanks for sharing!!"

    MY REVIEW
    prodnewreg077 User ID: 8077922 71053
    Reviewed Nov. 6, 2014

    "Nice recipe :)"

    MY REVIEW
    Lorriloves2bake User ID: 6605901 90932
    Reviewed Dec. 3, 2013

    "I made these tonight & I made the mistake of using a tsp of taco seasoning. I did use leftover turkey & chopped it real fine. Going to make this again though with more taco seasoning."

    MY REVIEW
    test1_avoid413 User ID: 6635633 140814
    Reviewed Apr. 18, 2012

    "yummy recipe!!"

    MY REVIEW
    lorischlecht User ID: 1226455 157327
    Reviewed Apr. 9, 2012

    "These were so good! I need to get a food processor to make the prep a little easier. These didn't last long at all!!"

    MY REVIEW
    mollymay4 User ID: 6481847 208022
    Reviewed Feb. 10, 2012

    "These sure don't taste light! Very tasty and the won ton wrappers are nice and crispy."

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