Lightly brush a muffin tin with oil. Line each cavity with two sheets of wonton wrapper. Bake for 5 minutes at 350F. Take out of the oven and leave to cool.
Toss chicken and enchilada sauce in a bowl.
Fill wonton cups with chicken mixture.
Top with shredded cheese.
Bake for another 10 minutes at 350F.
Top each wonton cup with about a teaspoon of sour cream and fresh cilantro to serve.