3-4 cooked chicken breasts (shredded)
8 oz cream cheese
1-2 cloves garlic
½ red onion chopped
~1/2 bottle green chili sauce (I use pace green taco sauce)
1 t. cumin
Tortillas, cilantro, lime for serving.
Sautee onion and garlic with a little oil. Add shredded chicken. Cut cream cheese into dice-size pieces and add to pan to melt. Add cumin and oregano. Add green chili sauce. Heat through and serve. Amounts are all farily adjustable, so just add til it looks good. Its good served with black bean/corn salsa.
*Christie's original recipe is great--no need for tweaking, but since I'm a want to be cook and a mother, I found a way to incorporate things I had on hand to make a very delicious version. In place of red onion, I used a regular yellow onion; but then to add some color, I diced a large tomato and added it to the mix after all the other ingredients had been incorporated. In place of the green chili sauce, I used about 1/2 cup of Hernandez Green Salsa. The lime was the perfect touch! Delicious dinner.