Chicken Enchilada Dip
Ingredients
-
1
pound
boneless, skinless chicken breasts
-
8
ounces
reduced-fat cream cheese
-
1
cup
non-fat plain Greek yogurt
-
1
tablespoon
ground chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
10
ounces
red enchilada sauce
-
½
teaspoon
kosher salt
-
1
can
black beans (15 ounces)
-
1
can
diced tomatoes in green chilies (10 ounces)
-
1
can
Mexicorn (11 ounces)
-
1
cup
freshly grated reduced fat sharp cheddar cheese
-
to taste
chopped fresh cilantro
-
to serve
tortilla chips
Instructions
- Preheat the oven to 400°F and prepare a baking dish.
- Cook and shred the chicken.
- In a bowl, mix cream cheese, Greek yogurt, chili powder, cumin, garlic powder, and salt until smooth.
- Add the enchilada sauce and mix until incorporated.
- Stir in the black beans, tomatoes, corn, half of the cheddar cheese, and shredded chicken.
- Transfer the mixture to the baking dish and top with the remaining cheddar cheese.
- Bake for 25-30 minutes until hot and bubbly.
- Serve warm with tortilla chips and garnish with cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
265
Total fat
7g
Total carbohydrates
25g
Total protein
25g
Sodium
20mg
Cholesterol
56mg
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