Step 1: Preheat Oven and Prepare Muffin Tin

• • Preheat your oven to 375°F (190°C).

• • Lightly grease a 12-cup standard muffin tin with cooking spray or a thin layer of olive oil. If you only have one tin, you’ll bake these in two batches.

Step 2: Prepare the Wonton Cups

• • Carefully press one wonton wrapper into each muffin cup. Gently push the center down and pleat the sides as needed to form a cup shape. Ensure the bottom is flat against the tin. Don’t worry if the corners stick up slightly – they get delightfully crispy!

• • Optional Pre-Bake: For extra crispy cups, place the prepared muffin tin (with just the wonton wrappers) into the preheated oven for 5 minutes. This helps prevent soggy bottoms. Remove from the oven and set aside.

Step 3: Prepare the Chicken Enchilada Filling

• • (Optional Sauté): If you prefer a softer onion flavour, you can quickly sauté the finely minced onion in a teaspoon of oil over medium heat for 2-3 minutes until softened before adding it to the filling. Otherwise, using it raw is perfectly fine.

• • In a medium-sized mixing bowl, combine the 2 cups of shredded chicken, ½ cup of the enchilada sauce (reserve the other ½ cup), 1 cup of the shredded cheese (reserve the remaining ½ cup), the finely minced onion, cumin, chili powder, garlic powder, oregano, salt, and pepper.

• • If using, gently stir in the rinsed black beans, corn, and drained diced green chilies.

• • Mix everything together until well combined. Taste and adjust seasonings if necessary. The mixture should be moist but not overly wet.

Step 4: Fill the Wonton Cups

• • Spoon the chicken enchilada filling evenly into each wonton cup in the muffin tin. Fill them generously, but don’t pack too tightly, usually about 1-2 tablespoons per cup depending on the size of your tin.

Step 5: Top and Bake

• • Spoon a small amount (about 1 teaspoon) of the remaining ½ cup of enchilada sauce over the top of the filling in each cup.

• • Sprinkle the remaining ½ cup of shredded cheese evenly over the tops of all the bites.

• • Carefully place the muffin tin into the preheated oven.

• • Bake for 10-15 minutes, or until the wonton wrapper edges are golden brown and crispy, the filling is heated through, and the cheese is melted and bubbly. Keep a close eye on the edges, as they can brown quickly.

Step 6: Cool and Garnish

• • Once baked, carefully remove the muffin tin from the oven and let the Chicken Enchilada Bites cool in the tin for about 5 minutes. This helps them firm up slightly and makes them easier to remove without breaking.

• • Gently run a thin knife or small offset spatula around the edges if needed, and lift the bites out of the muffin tin.

• • Arrange the bites on a serving platter.

Step 7: Serve!

• • Serve the Chicken Enchilada Bites warm. Garnish generously with your desired toppings – a dollop of sour cream, a sprinkle of fresh cilantro, and a slice of jalapeño are classic choices! See the “How to Serve” section for more ideas.