Friday, July 12, 2013

Chicken Enchilada Dip Roll-Ups

2 - 8 oz. packages LOW FAT cream cheese
1 1/3 cup shredded Mexican blend cheese
 1 teaspoon garlic, finely minced
1 1/2 Tablespoon chili powder
1 teaspoon cumin Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded -
  1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas
Mix cheeses together until well blended.  Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.  Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.  Roll and cut into slices.

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