8 oz shredded chicken
4 oz cream cheese, softened
1 10 oz can Old El Paso mild green chilie enchilada sauce
2 tablespoons chopped green chiles
Mexican blend finely shredded cheese
1 teaspoon Jac’s Tailgaters smokin’ dust
Preheat oven to 350 degrees. In a medium skillet, combine the shredded chicken and cream cheese over medium heat until cream cheese is melted. Add enchilada sauce, green chiles and smokin’ dust. Stir well and allow to come to a simmer.
To prepare wontons:
Spray muffin tin lightly with nonstick spray. Line the bottom of each muffin cup with one wonton. Spoon one tablespoon of chicken mixture in the bottom of the wonton and top with one tablespoon of shredded cheese. Place another wonton one half turn to the previous wonton. Spoon another tablespoon each of chicken mixture and shredded cheese.
Bake for 15 minutes until golden brown and cheese is bubbly. Allow to cool for a couple of minutes. Carefully twist the wonton to loosen before lifting out of the muffin cup.