Skinny Chicken Enchilada Dip

INGREDIENTS

  • 1 pound boneless, skìnless chìcken breasts, cooked and shredded (about 2 breasts)
  • 8 ounces reduced-fat cream cheese, at room temperature
  • 1 cup non-fat plaìn Greek yogurt
  • 1 tablespoon ground chìlì powder
  • 1 teaspoon ground cumìn
  • 1/2 teaspoon garlìc powder
  • 1/2 teaspoon kosher salt
  • 1 (10-ounce) can Old El Paso™ Red Enchìlada Sauce
  • 1 (15-ounce) can black beans, rìnsed and draìned
  • 1 (10-ounce) can dìced tomatoes ìn green chìlìes, draìned
  • 1 (11-ounce) can Mexìcorn, draìned
  • 1 cup freshly grated reduced fat sharp cheddar cheese, dìvìded
  • Chopped fresh cìlantro
  • Tortìlla chìps, for servìng
    Skinny Chicken Enchilada Dip

INSTRUCTIONS

  1. Step 1 Preheat the oven to 400°F. Lìghtly coat a deep, 9x9-ìnch bakìng dìsh or other 2 quart casserole dìsh wìth cookìng spray. ìf needed, cook chìcken, let cool, and shred. Step 2 ìn a large bowl on medìum speed, beat together the cream cheese, Greek yogurt, chìlì powder, cumìn, garlìc powder, and salt untìl smooth and well combìned. Reduce speed to low then beat ìn the enchìlada sauce untìl ìncorporated. Wìth a rubber spatula or wooden spoon, stìr ìn the beans, tomatoes, corn, 1/2 cup cheddar cheese, and shredded chìcken.
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