red enchilada sauce, additional salsa verde, fat-free sour cream
Serving Size: 1 (180) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 84 g30 %
Total Fat 9.3 g14 %
Saturated Fat 2.5 g12 %
Cholesterol 59.6 mg
Sodium 498.9 mg
Dietary Fiber 1.1 g4 %
Sugars 2 g8 %
Protein 22.2 g
Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.
In a medium bowl, combine the chicken with salsa and mix thoroughly. Cover and refrigerate for 15 minutes.
Drain any excess liquid from the chicken mixture. Add cheese, corn, and roasted red peppers to the bowl. Mix thoroughly and set aside.
Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface. Roll wonton up tightly into a cigar-shaped tube. Place on the baking sheet, seam side down. If needed, secure with a toothpick. Repeat with remaining wontons and chicken mixture.
Bake until crispy, about 15 minutes.
Allow to cool slightly. Remove toothpicks, if using. Then serve and, if you like, dunk in the optional dips!