Ingredients

The following ingredients have 11 Servings
  • 4 ounces reduced fat cream cheese
  • 1 tablespoon cayenne pepper sauce
  • 1 can (10 ounces) diced tomatoes with green chilies, (such as Ro*Tel® ), drained well
  • 1 can (5 ounces) chicken chicken breast, drained
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 22 frozen mini fillo shells, from 2 boxes (1.9 oz each)
  • 1 medium stalk celery, finely chopped, for garnish (optional)
  • Crumbled blue choose, for garnish (optional)
  • Finely chopped cilantro, for garnish (optional)

Instruction

  • Heat oven to 350F degrees.
  • Place the cream cheese and hot peppers sauce in medium microwave-safe bowl. Cover and microwave on HIGH for 30 seconds and then stir until smooth. Reheat in 10 second increments until mixture is smooth and creamy.
  • Add the drained tomatoes, chicken and shredded cheese to the cream cheese mixture. Stir well, breaking up any large pieces of chicken, until well blended.
  • Place the empty fillo shells in a large shallow baking pan and divide the mixture evenly between shells.
  • Bake for 8 - 12 minutes, or until heated through.
  • Top with finely chopped celery, cilantro, or crumbled blue cheese (if using), before serving.