chicken enchilada canapés

Ingredients

1 large onion, peeled and thinly sliced

1 Tbsp butter

1 red pepper, seeded and thinly sliced

2 cooked chicken breast halves thinly sliced

6 ounces cream cheese, softened

salt and pepper to taste

1 cup shredded Monterey jack cheese

3 packages mini fillo cups

Directions

Sauté onion in a large skillet over medium heat until softened. Add sliced red pepper. Sauté until onion is translucent.

Stir in chicken. Fold in softened cream cheese. Season with salt and pepper.

Spoon chicken mixture into mini fillo cups. Sprinkle with Monterey Jack cheese. Cover and freeze.

Preheat oven to 375. Place frozen cups on a baking sheet and back until bubbly and cheese is melted, about 12-15 minutes.

Makes 45