Chicken Nacho Bites


_DSC9799Super Bowl Sunday is just two days away… will you be watching?

We’re having a little party, and I am psyched because: 1.) I love football 2.) I can eat all of those yummy snack foods people serve with beer, and 3.) I get to drink beer.

And, then, of course, there are the commercials…

It’s going to be a fun afternoon.

Joy and I have been talking about our favorite football food for a couple of weeks now, and I am so happy that she’s bringing her latest creation, Buffalo Chicken Pizzette, to our party. Buffalo chicken and blue cheese dressing on a buttermilk biscuit? Hello. Can’t wait to try those.

And I’ve come up with a fun little appetizer, too – Chicken Nacho Bites I’ve made in mini muffin pans. Nacho flavor without the mess – cute, spicy, and pretty healthy, too – it’s a winning combination.

Crispy wonton wrappers hold chicken, black beans, enchilada sauce, cheese, green onions, and jalapenos. Just top ’em with sour cream, salsa and guacamole when they come out of the oven and you’ve got all of the flavors of a nacho in an easy-to-eat appetizer.

They taste great hot out of the oven, at room temperature, or cold (yes, I have tried them all three ways).

So, happy Super Bowl weekend, everyone. Go 49’ers!

PS – Here is another fun recipe to make in a muffin pan: Mini Lasagna Cups.

Making Chicken Nacho Bites

Making Enchilada Bites 2

Chicken Nacho Bites

Recipe Type: Appetizer
Author: A Passionate Plate
Serves: 40 bites
Easy to eat, baked appetizers with all of the flavors of chicken nachos.
  • 50 wonton wrappers
  • 1lb. cooked chicken breast, finely diced
  • 1 1/2 cups enchilada sauce
  • 1 can black beans, drained and rinsed
  • 1/4 cup chopped green onion
  • 2 cups shredded cheese (cheddar, jack)
  • 1 cup (or more) sliced pickled jalapeños
  • salsa, sour cream, guacamole, chopped cilantro, etc. for garnish
  1. Preheat oven to 350 degrees.
  2. Cut 10 of the wonton wrappers into quarters. Set aside.
  3. Toss chicken with 1 cup enchilada sauce (reserve remaining 1/2 cup of sauce).
  4. Spray a mini muffin pan with non-stick spray.
  5. Press a wonton wrapper into each muffin tin.
  6. Place a teaspoon of chicken into each wrapper, followed by a few black beans and a generous pinch of shredded cheese.
  7. Place a wonton wrappers cut into 4ths over the cheese.
  8. Top with a teaspoon of enchilada sauce, a few green onions, another generous pinch of cheese, and a few jalapeno slices.
  9. Bake for 12 to 15 minutes until the wontons are crispy on the edges and the cheese is melted and bubbly.
  10. Continue making batches of nacho bites until all of the wonton wrappers are used up.
  11. Top with sour cream, salsa, guacamole, and whatever else you like to put on your nachos.


One comment

  1. Charlene Bowering says:

    Looks yummy!! Thanks for the tip! Go Niners!

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