Skinny Enchilada Dip

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

Click HERE for the instructions

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