Green Chili Chicken Casserole

8 oz. block cream cheese, softened

8 oz. carton sour cream

7 oz.can chopped green chilies

1/4 tsp.salt

1/2 tsp.cumin

sprinkle of cayenne pepper, to taste (optional)

Meat from one rotisserie chicken, about 3 to 3-1/2 cups, diced (Don’t bother to measure!)

1-1/4 c.Mexican Fiesta cheese, divided

Mix first six ingredients together until blended the stir in chicken and one cup of cheese.  Pour into an 8 x 8 pan and top with remaining cheese.  Bake at 375 degrees for 35 minuets, until bubbly and browned around edges.

This recipe is a good “base”.  Top it with your choice of picante, black olives, Catalina dressing, tossed salad, green onions, bell pepper, French fried onions or jalapeños.  Wrap it in a low carb wrap or tortilla, eat it over toast or a chaffle. Serve it with a side of beans or tossed salad.