Appetizers
Chicken Enchilada Dip
Description
Though the nuances of football strategy may be lost on me, I am exceptionally well versed in the important arena of football food. Chicken Enchilada Dip has my vote for team captain, and I suspect it will be the MVP of your game-day spread too!
Ingredients
- 1 pound boneless, skinless chicken breasts (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
- ½ teaspoon garlic powder
- 10 ounces red enchilada sauce or canned enchilada sauce
- ½ teaspoon kosher salt
- 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
Directions
- Preheat the oven to 400 degrees F. Lightly coat a deep, 9×9-inch baking dish or other 2-quart casserole dish with cooking spray. Cook and shred chicken, according to my How to Cook Shredded Chicken or another one of my easy chicken cooking methods*.
- In a large bowl on medium speed, beat together the cream cheese, Greek yogurt, chili powder, cumin, garlic powder, and salt until smooth and well combined. Reduce speed to low then beat in the enchilada sauce until incorporated. With a rubber spatula or wooden spoon, stir in the beans, tomatoes, corn, 1/2 cup cheddar cheese, and shredded chicken.
- Transfer the mixture to the prepared baking dish. Top with remaining 1/2 cup cheddar cheese. Bake for 25-30 minutes, until the dip is hot and the cheese is bubbly. Sprinkle with cilantro, then serve warm with tortilla chips.
