Wednesday, May 11, 2011

Chicken Enchilada Spread

3 cooked, boneless chicken breast halves, shredded
2 8 oz packages light cream cheese, softened
1 8 oz package reduced fat Sharp Cheddar cheese, shredded
1 10 oz can diced tomatoes w/ green chile peppers, drained (use juice if want hotter)
1 tsp. minced garlic
1 tsp. chopped cilantro
1 T. chili powder
1 tsp. cumin
1 tsp. dried oregano
1 tsp. paprika

In a bowl, mix the shredded chicken, light cream cheese, cheddar cheese, diced tomatoes with green chile peppers, garlic and cilantro. Season with chili powder, cumin, oregano and paprika. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. Serve with baked tortilla chips

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