Chicken Enchilada Cups

• 2 cups shredded rotisserie chicken
• 3/4 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 can (10 ounces) enchilada sauce, divided
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
• 6 ounces Monterey Jack cheese
• Salsa

1. Preheat oven to 350u0b0. Combine the first 7 ingredients with 3 tablespoons enchilada sauce. Spoon into phyllo shells. Place shells on an ungreased 15x10-in. baking pan. Slice Monterey Jack cheese into 1-1/2-in. squares about 1/8 in. thick. Top each phyllo shell with cheese.
2. Bake until heated through and cheese is melted, 7-9 minutes. Meanwhile, in a small saucepan, heat remaining enchilada sauce over medium-low heat. Serve chicken cups with salsa and warm enchilada sauce.

rotisserie chicken, shredded monterey jack cheese, sour cream, chili powder, salt, ground cumin, cayenne pepper, enchilada sauce, shells, cheese, salsa

Taken from www.tasteofhome.com/recipes/chicken-enchilada-cups/ (may not work)