Chicken Enchilada Dip
Serve with baked tortilla chips.

Servings: 16

• 3 cooked, boneless chicken breast halves, cooked and shredded
• 2 - 8 ounce packages light cream cheese, softened
• 4 green onions, chopped
• 1 - 10 ounce can diced tomatoes with green chile peppers with juice *
• 1 teaspoon minced garlic
• 1 teaspoon chopped cilantro
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika

In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

*For a spicer dip, you may add more cumin and chili powder (double) and use the hot version of tomatoes.

Per Serving: 96 Calories; 5g Fat (50.8% calories from fat); 3g Saturated Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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