1can(10 ounces) diced tomatoes with green chilies, (such as Ro*Tel® ), drained well
1can(5 ounces) chicken chicken breast, drained
½cupshredded reduced-fat cheddar cheese
22frozen mini fillo shells, from 2 boxes (1.9 oz each)
1mediumstalk celery, finely chopped, for garnish (optional)
Crumbled blue choose, for garnish (optional)
Finely chopped cilantro, for garnish (optional)
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.