Healthy Chicken Enchilada Dip

OKAY I tested this recipe to have for Cinco De Mayo but let’s be real–it is SO DANG DELICIOUS its coming with me to every party/event from here on out! 

The recipe will feed a large crowd & better yet, if you have leftovers, you use it as a filling for a burrito or a quesadilla! 

Comes together super easy and will definitely WOW your crowd! 

Ingredients:

• 2 cups chopped cooked chicken (I used rotisserie) 
• 1 tsp chili powder 
• 1 tsp cumin 
• 1/2 tsp garlic powder 
• 1/2 tsp salt 
• 1 cup nonfat plain Greek yogurt 
• 1 cup shredded cheddar cheese 
• (1) 10 ounce can of red enchilada sauce 
• (1) 15 ounce can corn (drained)
• (1) 15 ounce can diced tomatoes w/ chilis (drained)
• 1 block (8 ounces) of 1/3 fat cream cheese 

Directions: 

1. Combine chicken, chili powder, cumin, garlic powder, salt, cream cheese and greek yogurt in a large bowl. 

2. Use a hand or stand mixer and combine all ingredients well. 

3. Once combined, add in your corn, tomatoes, enchilada sauce and 1/2 your cheese. 

4. Use a spoon to combine all ingredients together. 

5. Pour into an 8 X 8 baking dish and top with remaining cheese. 

6. Bake on 400 for 20 minutes. 

7. Remove from oven & serve. ITS BETTER WARM! ENJOY!