enchilada wonton cups

Lentil Enchilada Wonton Cups

  • Author: Cassie Johnston
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: 48 cups 1x


Healthy game day food? Yup! These vegetarian, baked, super healthy Lentil Enchilada Wonton Cups with help make your game day party healthy!



1 1/2 cups brown lentils

1 package taco season (or make your own)

3 cups water

Cooking spray

48 wonton wrappers

4 ounces softened cream cheese

114 ounce can of enchilada sauce (or make your own)

1 cup shredded monterey jack cheese

Sour cream, chopped avocado, sliced green onions, diced cilantro, and other toppers


  1. In a medium saucepan, combine the lentils, taco seasoning, and water. Bring to a boil, reduce heat, cover, and simmer until the water has been absorbed and the lentils are tender (but not mushy)—about 25-30 minutes. Depending on the age and type of lentils, you may have to add a touch more water to achieve this.
  2. While the lentils cook, preheat the oven to 400°. Spray a mini-muffin tin with cooking spray and press a wonton wrapper into each of the cups. Set aside.
  3. When the lentils are finished cooking, remove from heat, and stir in the cream cheese until melted.
  4. Spoon about one tablespoon of the lentil mixture into each of the wonton cups. Top each cup with about a teaspoon of enchilada sauce and a sprinkle of cheese (you will probably have enchilada sauce leftover).
  5. Bake cups in preheated oven for 5-7 minutes—just until the cheese is melted and the corners of the wonton wrappers begin to brown. Do not overbake!
  6. Remove from the oven, let cool for 5 minutes, then remove from muffin tin and keep warm. Repeat process with remaining 24 wonton wrappers and the remainder of the filling.
  7. Top each cup with sour cream, chopped avocado, or other desired toppings, or set toppings alongside cups for guests to customize themselves.
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