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Skinny Chicken Enchilada Dip

Well Plated by Erin
  • 40 minutes
  • Serves 8


1 lb

boneless, skinless chicken breasts (about 2 breasts)

8 oz

reduced-fat cream cheese, at room temperature

1 cup

non-fat plain Greek yogurt

1 tbsp

ground chili powder

1 tsp

ground cumin

1/2 tsp

garlic powder

1/2 tsp

kosher salt

1 10 ounce can

Old El Paso Red Enchilada Sauce

1 15 ounce can

black beans, rinsed and drained

1 10 ounce can

diced tomatoes in green chilis, drained

1 11 ounce can

Mexicorn, drained

1 cup

freshly grated reduced fat sharp cheddar cheese, divided

Chopped fresh cilantro

Tortilla chips, for serving