Enchilada Bites

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Wow, what a week! Ice storm on Sunday morning (1/4" of ice) that lead to thunderstorms Sunday night / Monday morning. Record High of 56 degrees on Monday, awesome.....melted all of the ice. Then surprise snowstorm that dumped 6" of snow on Tuesday and it is now a whopping 5 degrees, not factoring in the windchill. I think Mother Nature might be upset, what do you think?

Here we go, my final savory recipe submission for the mini fillo shells contest.....Chicken Enchilada Bites. Choose whatever sauce you would like, purchased or homemade, and top with any of your favorite toppings. I was limited to 5 ingredients for the contest, so I went with chicken, cheese, enchilada sauce, fillo shells, and green onions {which I forgot when I took the new photos}.....

They are incredibly easy to make, which makes them perfect for an impromptu dinner party or on game day!

How to make Chicken Enchilada Bites:

Preheat oven to 350 degrees. Mix chicken and enchilada sauce together in a small bowl.....

Fill fillo shells with 1 teaspoon of chicken mixture.....

Sprinkle shredded cheese over bites and place on a silpat/parchment paper lined baking sheet.....

Bake for 5 minutes to melt cheese. Garnish with chopped green onions and serve.....

Update:

This recipe was the Blogger Winner in the Athens Contest!!!

More delicious appetizer recipes:

Buffalo Chicken Bites

Barbecue Chicken Bites

Teriyaki Chicken Bites

Puff Pastry Chorizo Rolls

Huli Huli Chicken Wings

Irish Nachos

Enjoy!!

Chicken Enchilada Bites

These Chicken Enchilada Bites are ready in 15 minutes and you only need 5 ingredients, which make them perfect for impromptu parties!

5 from 1 vote

Print

Course: Appetizer

Cuisine: Mexican

Keyword: bites, appetizer, party, game, recipe, chicken, enchilada, fillo, shells

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 15 Servings

Calories: 59kcal

Author: Lisa Johnson

Ingredients

• 2 cups cooked chicken, chopped (rotisserie works great here)
• 1/2 cup enchilada sauce
• 1/4 cup grated cheese (I used colby jack)
• 2 packages Athens mini fillo shells
• 1/4 cup minced green onions

Instructions

• Preheat oven to 350 degrees.
• Mix chopped or shredded chicken with enchilada sauce in a small bowl to combine.
• Fill fillo shells with 1 teaspoon of chicken mixture.
• Sprinkle cheese over chicken bites.
• Bake on a baking sheet lined with parchment paper or silicone liner for 5 minutes.
• Sprinkle with green onions and serve.

Notes

You can split the chicken into separate bowls and use different sauces for variety.

Nutrition

Calories: 59kcal | Carbohydrates: 4g | Protein: 5g | Fat: 2g | Cholesterol: 14mg | Sodium: 119mg | Potassium: 78mg | Vitamin A: 95IU | Vitamin C: 0.7mg | Calcium: 16mg | Iron: 0.2mg