Ingredients
1 8-ounce package of cream cheese (softened at room temperature)
2 cups of cooked, cubed chicken
1 1/2 cups of shredded cheddar cheese
1 4-ounce can diced green chilies (do not drain)
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
Directions: In a small bowl, beat the cream cheese until it is fluffy. Stir in the chicken, cheddar cheese, chilies, and seasoning. Now this is where it gets exciting! You can use them on gluten-free rolls, gluten-free crackers, or stuff them into a roasted bell pepper! I decided to softened some corn tortillas and fill them with this and made little enchilada! Yummy!
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