Chicken Enchilada Dip

INGREDIENTS:

• 2 chicken breasts, cooked and shredded (meat)
(rotisserie chicken can be used)
• 2 (8 oz) pkgs Philadelphia cream cheese,
softened (dairy)
• 1 (10 oz) can Ro-Tel diced tomatoes with
green chilies (aisle 1)
• 4 green onions, chopped (produce)
• 1 tsp garlic, minced (produce)
• 1/2 bunch cilantro, chopped (produce)
• 1 poblano pepper, diced (produce)
• 1 tsp Lite House freeze dried oregano (produce)
• 1 tbsp McCormick chili powder (aisle 2)
• 1 tsp McCormick ground cumin (aisle 2)
• 1 tsp McCormick paprika (aisle 2)

DIRECTIONS:

1. In a bowl, mix the shredded chicken,
cream cheese, green onions and diced tomatoes
with green chilies, onions, garlic, cilantro
and poblano pepper.
2. Season with chili powder, cumin, oregano
and paprika.
3. Cover and chill for at least 2 hours.