From Taste of Home Dec/Jan 2007 issue
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 Oz) salsa, divided
2 cups (8 oz) shredded cheddar cheeses, divided
36 wonton wrappers
chopped green onions
chopped ripe olives
Sprinkle chicken with taco seasoning. In a large skillet coated with nonstick cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear. Transfer chicken to a food processor: cover and process until chopped. In a bowl combine the chicken, onion, half of the salsa, and 1 cup cheese.
Press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Bake at 375 for 5 minutes or until lightly browned.
Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen
Another yummy treat from Debbie Thompson!