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Chicken Enchilada Dip Recipe

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This recipe for Chicken Enchilada Dip, by , is from Mom Z's Recipes #5, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Zauha



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 tbsp ground chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp kosher salt
10-oz Old El Paso™ Red Enchilada Sauce
1 (15-ounce) canblack beans, rinsed and drained
1 (10-ounce) candiced tomatoes in green chilies, drained
1 (11-ounce) canMexicorn, drained
1 cupfreshly grated reduced fat sharp cheddar cheese, divided
Chopped fresh cilantro
Tortilla chips for serving

Step 1:
Preheat the oven to 400 degrees F. Lightly coat a deep, 9x9-inch baking dish or other 2 quart casserole dish with cooking spray. If needed, cook chicken, let cool, and shred.
Step 2:
In a large bowl on medium speed, beat together the cream cheese, Greek yogurt, chili powder, cumin, garlic powder, and salt until smooth and well combined. Reduce speed to low then beat in the enchilada sauce until incorporated. With a rubber spatula or wooden spoon, stir in the beans, tomatoes, corn, ½ cup cheddar cheese, and shredded chicken.
Step 3:
Transfer the mixture to the prepared baking dish. Top with remaining ½ cup cheddar cheese. Bake for 25-30 minutes, until the dip is hot and the cheese is bubbly. Sprinkle with cilantro, then serve warm with tortilla chips.




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