Tex-Mex Chili Chicken Cups

Yield: 24 servings

ingredients

1 1/2 lbs boneless skinless chicken breasts (4-5 halves), cooked & diced or shredded
1 c Ranch dressing or sour cream (I used 1/2 c of each)
salt & pepper to taste
2 c shredded Monterrey jack cheese
2 tsp. chili powder & 2 tsp paprika.....see there is paprika in Mexican food :-)
1 (24 ct.) Pkg won ton wrappers
1 c. finally-chopped red or green peppers, or combo
Sour Cream, salsa & guacamole (toppings optional)

directions

Mix chicken with dressing: season with salt & pepper. Set aside. Combine cheese with chili seasoning; set aside. Preheat oven to 250. Spray muffin pans with cooking spray. Place 1 won ton wrapper in each muffin cup; bake for 5 min, until lightly browned. Remove from oven; cool. Spoon generous tablespoons of chicken filling into each won ton cup. Sprinkle with cheese mixture & bell peppers. Return to oven; bake and additional 10 minutes, or until heated & cheese is melted. Serve salsa, sour cream & guacamole separately as toppings, if desired.

Source: Jessica Knaus