A friend of mine posted this recipe on her Facebook page the other day and I thought It looked so good. I have to try it. But it got me thinking...I'm so tired of the same old summer dinner, Burgers and Dogs. Yes, I love them, but who wants to eat them ALL the time right? So, I wanted to share this recipe with you and would love for you to share your favorite summer dish either for a weekday meal or a potluck dinner party.
Here is the Recipe:
Chicken Enchilada Dip Roll-Ups
Ingredients:
2 - 8 oz. packages LOW FAT cream cheese
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (Use garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin (optional)
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas (use low carb instead)
Directions:
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.
Here is the Recipe:
Chicken Enchilada Dip Roll-Ups
Ingredients:
2 - 8 oz. packages LOW FAT cream cheese
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (Use garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin (optional)
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas (use low carb instead)
Directions:
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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