INGREDIENTS
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