Ingredients: |
Ingredients: 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 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
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Directions: |
Directions: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. |