Enchilada Cupcakes

Here’s a new one for you, enchilada cupcakes!  I’ve seen quite a few recipes using wonton wrappers and decided to give them a try.  We were in the mood for enchilada casserole and then I had the thought to stuff some wonton wrappers with enchilada ingredients.  To our surprise, they turned out!

The “cupcakes” were relatively easy to put together, and we should’ve known, anything cheesy is definitely going to be yummy.  Nate ate his with a fork and knife (with manners), and I just picked mine up with my fingers and ate it like a cupcake.  These would be great for party appetizers.  And if you are in a pinch and ALL of your kitchen utensils are in the dishwasher, just whip these suckers up!  I’m not one to judge about eating with your fingers. 

Enchilada Cupcakes
Enchilada Cupcakes

Enchilada Cupcakes

Ingredients
12 wonton wrappers
1 lb of ground beef, browned and drained
salt and pepper
1 bag of shredded cheese
1 10 oz can of enchilada sauce
1 cup plain yogurt (low fat)
1 handful of cilantro, roughly chopped
1 bunch green onions, thinly sliced
juice of half a lime

Directions
Preheat oven to 375 degrees

Brown the ground beef with salt and pepper.  Make sure to drain any extra grease before using.

Spray a muffin pan with non-stick spray

Press 1 wonton wrapper to the bottom of each muffin tin.

Begin layering ingredients:
1 teaspoon cheese
1 tablespoon ground beef
2 teaspoons enchilada sauce
2 teaspoons cheese
1.5 teaspoons ground beef
1.5 teaspoons enchilada sauce
Top with shredded cheese
(I used spoons for the beef and sauce, but just used my fingers for the cheese.  So these are estimates on how much of each ingredient to use for each layer.  The main goal is for the last layer to be enchilada sauce.  Then top the sauce with cheese)

Bake in the oven for 18-20 minutes or until the sides are brown.  (mine took 26 minutes!)

Let sit for 5 minutes, then run a knife around the edges.  Use a knife or a fork to remove the cupcakes from the muffin tin.

Top with sour cream, salsa, cilantro, any of your favorite toppings.

Yogurt Mixture:
Just mix 1 cup of plain (low fat) yogurt, green onions, cilantro, lime juice, salt and pepper.  This is a GREAT alternative to sour cream.  And even when using sour cream, I like to mix the cilantro right into it.  

*You could use any ground meat for this recipe.  Or even shredded!



19 thoughts on “Enchilada Cupcakes

  1. I think I would make these, but not use the yogurt. If you live in a place that sells round corn tortillas they would also be excellent for this.

    Like

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