Mexican Wonton Wraps

This is usually a "special occasion" recipe. Not that it is particularly difficult or time consuming, but it is an appetizer, rather than a meal. However, Syd and Cade were gone tonight, so there was enough that the rest of us could eat all we want. Lauren had nine!

1 pkg wonton wrappers
3 chicken breasts, cooked and shredded
1 can diced green chili
1/2 to 1 c. sour cream
1/2 c. ranch dressing
1/4 tsp each salt and pepper
shredded cheddar cheese (about 2 cups)
chopped bell pepper
Optional toppings: tomatoes, green onion, olives, sour cream, salsa, guacamole

Lightly spray 24 muffin tins. Place wonton wrappers in muffin tins to form a cup. Here, I'm using round wrappers because they didn't have any of the square ones.

Bake at 350 degrees until lightly browned. Repeat with remaining wrappers. I place them on cookie sheets for the next steps, but you can just leave them in the muffin tins if you want.

Mix chicken, dressing, sour cream, chilies, salt and pepper in a small bowl.

Chop bell peppers, (and here, my favorite toppings: tomatoes and green onions)

Place a tablespoon of the chicken mixture in each wrap. (The exact amount will vary depending on the size and shape of your wonton wrap). Top with a pinch of bell pepper and cheese. Again, the amount will vary on your taste and the size of the wrap.

Bake at 350 degrees until the cheese is melted and the chicken is warm. Remove from the oven and serve with optional toppings.