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King Ranch Chicken Dip

Becky Hardin | The Cookie Rookie
  • 30 minutes
  • Serves 8

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)