Skinny Chicken Enchilada Dip

Name: Skinny Chicken Enchilada Dip
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican, TexMex, Latin American
Ingredients: 1 pound boneless, skinless chicken breasts, cooked and shredded (about 2 breasts); 8 ounces reduced-fat cream cheese, at room temperature; 1 cup non-fat plain Greek yogurt; 1 tablespoon ground chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1 (10-ounce) can Old El Paso™ Red Enchilada Sauce; 1 (15-ounce) can black beans, rinsed and drained; 1 (10-ounce) can diced tomatoes in green chilies, drained; 1 (11-ounce) can Mexicorn, drained; 1 cup freshly grated reduced fat sharp cheddar cheese, divided; Chopped fresh cilantro; Tortilla chips, for serving

Instructions

Prep:15minCook:45min

This recipe takes all the best parts of chicken enchiladas and transforms them into an ooey, gooey, crowd-pleasing appetizer that will have you and your guests hovering around the dish. Serve it up as a game day snack or app on taco night—either way, you can't go wrong with this savory Skinny Chicken Enchilada Dip.

Skinny Chicken Enchilada Dip

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Instructions

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