Skinny Green Chile Chicken Enchilada Dip

• Gluten free

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 7 ounce can Green chiles

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Kosher salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 4 oz Cream cheese, low fat
  • 1 cup Greek yogurt, plain non fat
  • 1/2 cup Monterey jack cheese
  • 1/2 cup Mozzarella, part skim

• Prepared

  • 1/2 cup Enchilada sauce, green

Found on reciperunner.com

Description

Ingredients

• 4 ounces low fat cream cheese, room temperature
• 1 cup plain non fat Greek yogurt
• 1/2 cup green enchilada sauce
• 7 ounce can diced green chiles
• 1/2 t. cumin
• 1/2 t. chili powder
• 1/2 t. kosher salt
• 3 cups cooked chicken, shredded
• 1/2 cup part skim mozzarella
• 1/2 cup monterey jack cheese, divided

Directions

• In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles, and spices.
• Fold in the shredded chicken, mozzarella, and 1/4 cup of the monterey jack cheese.
• Place all of the ingredients in the slow cooker and cook on low for 2 hours.
• Remove the dip from the slow cooker and put it in an oven safe dish.
• Top with the remaining cheese and stick it under the broiler until the cheese is lightly browned.
• Serve with chips, crackers, or vegetables.