These Taco Cups with Chicken and Cheese are a fun, bite-sized twist on classic tacos. Made with crispy wonton wrappers, shredded chicken, and melty cheddar cheese, these mini taco cups are perfect for quick dinners, appetizers, or party snacks. Ready in under 30 minutes, they’re a hit for busy weeknights, game-day gatherings, or kid-friendly meals. Top with sour cream, green onions, and fresh tomatoes for the ultimate flavor-packed experience. Customize with your favorite proteins, cheeses, and toppings for a dish that’s always a crowd-pleaser!
Ingredients
- For the Filling:
- 2 cups cooked chicken breast, shredded
- 1 tablespoon taco seasoning
- ½ cup salsa
- For the Cups:
- 24 wonton wrappers
- 1 ½ cups shredded cheddar cheese
- For Topping:
- Sour cream, for serving
- Green onions, sliced, for garnish
- Tomatoes, chopped, for garnish
Instructions
- Prepare the Oven:
Preheat your oven to 375°F. Generously spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking. - Mix the Filling:
In a medium bowl, combine the shredded chicken, taco seasoning, and salsa. Stir until the chicken is evenly coated. - Assemble the Taco Cups:
- Place one wonton wrapper into each muffin cup, pressing it gently to form a base.
- Add 1 tablespoon of the chicken taco mixture on top of the wrapper and sprinkle with 1 tablespoon of cheddar cheese.
- Add a second wonton wrapper over the first layer, pressing it down gently. Top with another layer of the chicken mixture and finish with a sprinkle of cheese.
- Bake:
Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the edges of the wonton wrappers are golden and crispy and the cheese is melted. - Serve:
Allow the taco cups to cool slightly in the tin before carefully removing them. Top with a dollop of sour cream, green onions, and chopped tomatoes if desired. Enjoy!
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy weeknights or last-minute gatherings.
- Kid-Friendly: Bite-sized and loaded with familiar flavors, kids will love these mini tacos.
- Versatile: Easy to customize with different fillings, cheeses, or toppings.
- Crowd-Pleaser: A hit at parties, game days, or potlucks.
Tips
- Use rotisserie chicken for a quick and flavorful option.
- Spray the muffin tin generously to ensure the cups pop out easily after baking.
- For an extra crispy bottom layer, bake the first wonton wrapper for 2 minutes before adding the filling.
Variations and Substitutions
- Protein Options: Swap chicken for ground beef, turkey, or shredded pork.
- Cheese: Try pepper jack, Monterey Jack, or a Mexican blend for different flavors.
- Spice Level: Add diced jalapeños or spicy salsa for a kick.
- Gluten-Free: Use gluten-free wonton wrappers if available.
FAQs
Can I make these ahead of time?
Yes! Assemble the taco cups, cover tightly, and refrigerate. Bake them fresh when ready to serve.
Can I freeze taco cups?
Absolutely. Bake them as directed, let cool, and store in an airtight container in the freezer. Reheat in the oven at 350°F for 10 minutes.
What other toppings can I use?
Try guacamole, diced avocado, black olives, or a drizzle of hot sauce.
Serving Suggestions
- Serve alongside a fresh salad or tortilla chips with guacamole and salsa.
- Pair with Mexican rice or refried beans for a complete meal.
- Add a side of elote (Mexican street corn) to elevate the meal.
Taco Cups with Chicken and Cheese
12
servings15
minutes10
minutesIngredients
For the Filling:
2 cups cooked chicken breast, shredded
1 tablespoon taco seasoning
½ cup salsa
For the Cups:
24 wonton wrappers
1 ½ cups shredded cheddar cheese
For Topping:
Sour cream, for serving
Green onions, sliced, for garnish
Tomatoes, chopped, for garnish
Directions
- Prepare the Oven:
- Preheat your oven to 375°F. Generously spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Mix the Filling:
- In a medium bowl, combine the shredded chicken, taco seasoning, and salsa. Stir until the chicken is evenly coated.
- Assemble the Taco Cups:
- Place one wonton wrapper into each muffin cup, pressing it gently to form a base.
- Add 1 tablespoon of the chicken taco mixture on top of the wrapper and sprinkle with 1 tablespoon of cheddar cheese.
- Add a second wonton wrapper over the first layer, pressing it down gently. Top with another layer of the chicken mixture and finish with a sprinkle of cheese.
- Bake:
- Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the edges of the wonton wrappers are golden and crispy and the cheese is melted.
- Serve:
- Allow the taco cups to cool slightly in the tin before carefully removing them. Top with a dollop of sour cream, green onions, and chopped tomatoes if desired. Enjoy!
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