Grab some tortilla chips and get scoopin’!
- 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 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon 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 chilies, drained
- 1 (11-ounce) can Mexicorn, drained
- 1 cup freshly grated reduced fat sharp cheddar cheese, divided
- Chopped fresh cilantro
- Tortilla chips, for serving
Do It And How 