Skinny Chicken Enchilada Dip

Ingredients

Meat
- 1 lb Chicken breasts, boneless skinless cooked and shredded

Produce
- 1 (15-ounce can Black beans
- 1 Cilantro, fresh
- 1/2 tsp Garlic powder
- 1 (10-ounce can Tomatoes in green chilies

Baking & Spices
- 1 tbsp Chili powder, ground
- 1/2 tsp Kosher salt

Nuts & Seeds
- 1 tsp Cumin, ground

Snacks
- 1 Tortilla chips

Dairy
- 1 cup Cheddar cheese, reduced fat sharp
- 8 oz Cream cheese, reduced fat
- 1 cup Greek yogurt, non-fat plain

Prepared
- 1 (10-ounce can Old El Paso™ red enchilada sauce

Other
- 1 (11-ounce can Mexicorn, drained

Time
Prepare: 15M
Cook: 45M

Found on oldelpaso.com

Description

No matter how you may feel about the sport of football, the sport of FOOTBALL FOOD is one game we all can play. My pick for this year’s game-day MVP: Skinny Chicken Enchilada Dip. 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 bowl. Enchilada dips are usually made with a base of full fat sour cream, which I replaced with non-fat Greek yogurt. It offers the same tang and richness as sour cream, but is packed with protein and is light on calories too. Old El Paso Red Enchilada Sauce gives the dip instant flavor and rounds out the consistency too. Once you’ve formed your dip base of Greek yogurt, cream cheese, and enchilada sauce, it’s time for the mix-ins. Pile on the cheese, shredded chicken, black beans, and corn. Mix to combine, then it’s time to bake! In the oven, the dip transforms into a bubbly, ooey-gooey appetizer that is nothing short of addictive. No matter what the final score of the game, you have a winner on your menu with this Skinny Chicken Enchilada Dip! See full post on Well Plated.

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
½ teaspoon garlic powder
½ 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

Serves: 6
Prepare: PT15M
Cook Time: PT45M