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Prep time: 15 minutes
Total time: 40 minutes
Cook time: 25 minutes
Yield: 10 servings

What’s not to love about these tasty bite sized treats packed with flavor? Perfect appetizer for movie night or game day noshing or just hanging out with family & friends. This delicious recipe is brought to you by The Skinny Fork.

Ingredients

  • 3 cups cooked chicken breast, shredded
  • 1/3 cup green enchilada sauce
  • 3-1/2 oz. Chunky Artichoke & Jalapeño Dip
  • 1 cup reduced fat Monterrey Jack cheese, shredded
  • 1/4 cup green onions, chopped
  • 1/2 cup whole wheat white flour
  • 1 large egg +2 egg whites, lightly whisked
  • 3 cups corn flake cereal

Instructions

  1. Preheat oven to 350°F and line baking sheet with foil; set aside.
  2. In a large bowl combine shredded chicken, enchilada sauce and Chunky Artichoke & Jalapeño Dip; mix well. Stir in cheese and green onions, and set aside.
  3. Using 3 separate bowls, set out flour, egg/egg whites, and corn flake cereal, crushed. Scoop out chicken mixture and make 1-1/2-inch balls, first rolling in flour, then dipping in egg, and last coating with cereal.
  4. Set coated balls aside on prepared baking sheet and repeat until you have about 30 balls.
  5. Place pan in oven, bake for 20 to 25 minutes, until golden.
  6. Serve right away and enjoy!

Find more delicious recipes by visiting The Skinny Fork.

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