Mini Mexican Lasagna

…yes more wontons. I have made mini lasagnas, apricot & brie stacks, wonton soup, and ravioli. And guess what- I still got more wonton wrappers left.

But if I didn’t have an endless supply of wontons, I never would have made these mini Mexican lasagnas- there is the silver lining! They are a combination of a taco and lasagna- but so much cuter.  Because these have to be eaten with a knife and fork, you get to decide the ratio of each filling you want in each bite.  They are crunchy, sweet, salsa-y and delicious.  Additional toppings to add in could be guacamole, black beans, salsa verde, sour cream, and cheese.

From Cinnamon Freud


12 wonton wrappers
6 ounces chicken breast
1 teaspoon ground cumin
Salt and pepper
6 tablespoons picante sauce
Red onion, sliced
Sweet corn
Refried beans

Preheat oven to 350°F.

Cut chicken breast into bite sized pieces.  Heat a skillet over medium heat and add chicken.  Season with cumin, salt, and pepper.  Cook for 5-7 minutes until chicken is cooked through. Add onions and cook for 1-2 minutes. Stir in picante sauce and cook for an additional 1-2 minutes.  Mix in corn.  Remove from heat and set aside.

Spray 6 cups of a muffin tin with cooking spray.  Press a wonton in the bottom of each cup.  Spread some refried beans on the bottom of each, reserving half.  Top with chicken and onion mixture, reserving half.  Carefully press another wonton on top of the filling.  Top with refried beans and chicken and onion mixture.  Sprinkle with cilantro if desired.

Bake 10-12 minutes, until edges of wontons start to brown.  Remove from oven and let cool for 1-2 minutes.  Remove each mini lasagna and enjoy.

Makes 6 mini lasagnas.

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