Spicy Chicken Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Cup of Rotel Diced Tomatoes w/ Habanero1 Cup of Old El Paso Fat Free Refried Beans2 Boneless Skinless Chicken Breast (about 8 oz)6 Tbsp of Daisy Light Sour Cream1 Package (about 12 tsp) of McCormick Low Sodium Taco SeasoningNot included in Nutritional Values:Tostinos Scoops- Serving Size 12 Chips 140 CaloriesSmall Corn Tortillas Serving Size 2 Tortillas 80 Calories
Preheat Oven to 375 degrees
Thaw chicken and place in baking dish, cover each side with McCormick Low Sodium Taco Seasoning. Place in oven for 20 minutes flip over and put back in the oven for an additional 20 minutes. In a bowl mix refried beans, rotel, and light sour cream. When chicken is done shred with two forks and add to bean mixture. Place chicken and bean mixture back in the baking dish and put back in the oven for about 10 minutes so that everything mixes evenly. Cool and Serve either wrapped in a tortilla or with chips as dip.
Serving Size: Make about 4 tortilla wraps or 4 hearty servings of dip
Number of Servings: 4
Recipe submitted by SparkPeople user NPETTWAY88.
Thaw chicken and place in baking dish, cover each side with McCormick Low Sodium Taco Seasoning. Place in oven for 20 minutes flip over and put back in the oven for an additional 20 minutes. In a bowl mix refried beans, rotel, and light sour cream. When chicken is done shred with two forks and add to bean mixture. Place chicken and bean mixture back in the baking dish and put back in the oven for about 10 minutes so that everything mixes evenly. Cool and Serve either wrapped in a tortilla or with chips as dip.
Serving Size: Make about 4 tortilla wraps or 4 hearty servings of dip
Number of Servings: 4
Recipe submitted by SparkPeople user NPETTWAY88.
Nutritional Info Amount Per Serving
- Calories: 171.2
- Total Fat: 3.9 g
- Cholesterol: 40.0 mg
- Sodium: 993.8 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.2 g
- Protein: 15.0 g
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