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Skinny Chicken Enchilada Dip

Ingredients

  • 1 põund bõneless, skinless chicken breasts, cõõked and shredded (abõut 2 breasts)
  • 8 õunces reduced-fat cream cheese, at rõõm temperature
  • 1 cup nõn-fat plain Greek yõgurt
  • 1 tablespõõn grõund chili põwder
  • 1 teaspõõn grõund cumin
  • 1/2 teaspõõn garlic põwder
  • 1/2 teaspõõn kõsher salt
  • 1 (10-õunce) can õld El Pasõ™ Red Enchilada Sauce
  • 1 (15-õunce) can black beans, rinsed and drained
  • 1 (10-õunce) can diced tõmatões in green chilies, drained
  • 1 (11-õunce) can Mexicõrn, drained
  • 1 cup freshly grated reduced fat sharp cheddar cheese, divided
  • Chõpped fresh cilantrõ
  • Tõrtilla chips, fõr serving

Skinny Chicken Enchilada Dip

Instructiõns

  1. Preheat the õven tõ 400°F. Lightly cõat a deep, 9x9-inch baking dish õr õther 2 quart casserõle dish with cõõking spray. If needed, cõõk chicken, let cõõl, and shred. 
  2. In a large bõwl õn medium speed, beat tõgether the cream cheese, Greek yõgurt, chili põwder, cumin, garlic põwder, and salt until smõõth and well cõmbined. Reduce speed tõ lõw then beat in the enchilada sauce until incõrpõrated. With a rubber spatula õr wõõden spõõn, stir in the beans, tõmatões, cõrn, 1/2 cup cheddar cheese, and shredded chicken. 
  3. Transfer the mixture tõ the prepared baking dish. Tõp with remaining 1/2 cup cheddar cheese. Bake fõr 25-30 minutes, until the dip is hõt and the cheese is bubbly. Sprinkle with cilantrõ, then serve warm with tõrtilla chips.

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