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  • 1 can (10 ounces) medium or hot red enchilada sauce
  • 1 package (8 ounces) Full Circle Organic cream cheese
  • 1 cup Daisy® light sour cream
  • 2 tablespoons fresh lime juice
  • 1 can (10 ounces) diced tomatoes with green chiles, drained
  • 1 package (8 ounces) fancy shredded sharp Cheddar cheese
  • 1 whole Roche Bros. Kitchen rotisserie chicken, skin removed, meat shredded (about 3-1/2 cups)
  • 1 teaspoon chopped fresh cilantro
  • 1 bag (12 ounces) Full Circle Organic white corn tortilla chips


  1. Preheat oven to 350°. In medium saucepan, cook enchilada sauce and cream cheese over medium heat 3 minutes or until smooth, whisking constantly; remove from heat. Whisk in sour cream and lime juice; fold in tomatoes, 1 cup Cheddar cheese and chicken. Makes about 6 cups.
  2. Transfer chicken mixture to 2-quart baking dish. Bake dip 25 minutes or until edges are bubbly; sprinkle with remaining 1 cup Cheddar cheese and broil 5 minutes or until golden brown. Sprinkle with cilantro; serve with tortilla chips.

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To use Big Deals Boneless Chicken Breasts, sprinkle 4 boneless, skinless chicken breasts with 1/4 teaspoon each salt and pepper. Place chicken in a 2- to 3-quart slow cooker, and pour 1/2 cup reduced sodium chicken broth over chicken. Cover and cook on high 3 to 4 hours (low 6 to 7 hours) or until chicken is very tender and internal temperature reaches 165°. Transfer chicken to a large bowl and shred with 2 forks. Use 3-1/2 cups for this recipe, and reserve any remaining chicken for nachos or soup.

  • 411 Calories
  • 27g Fat (13g Saturated)
  • 86mg Cholesterol
  • 661mg Sodium
  • 22g Carbohydrates
  • 1g Fiber
  • 18g Protein