INGREDIENTS
1 lb
cooked/shredded chicken (I used rotisserie chicken)
16 oz
low fat cream cheese (room temperature)
1 10 ounce can
Rotel tomatoes
1 4.5 ounce can
Old El Paso green chiles
1 cup
low fat sour cream
1 1/2 cups
shredded cheddar cheese (divided)
1/2 cup
chopped onion
1/2 cup
chopped green pepper
1
packed Old El Paso Taco Seasoning
1/4 cup
fresh cilantro (chopped)
6
Old El Paso flour tortillas (cut into 1 inch squares)