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)
- ½ teaspoon kosher salt
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 1 (11-ounce) can Mexicorn, drained
- 1 cup freshly grated reduced-fat sharp cheddar cheese, divided
- Chopped fresh cilantro, for garnish
- Tortilla chips, for serving
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×9-inch or 2-quart baking dish with cooking spray.
- Cook and shred chicken using your preferred method (boiled, baked, Instant Pot, etc.).
- In a large bowl, beat cream cheese, Greek yogurt, chili powder, cumin, garlic powder, and salt on medium speed until smooth.
- Reduce speed to low and beat in enchilada sauce until incorporated.
- Using a spatula or wooden spoon, stir in black beans, diced tomatoes, Mexicorn, ½ cup cheddar cheese, and shredded chicken.
- Transfer the mixture to the prepared baking dish and top with remaining ½ cup cheddar cheese.
- Bake for 25–30 minutes, until hot and bubbly. Remove from oven.
- Garnish with chopped fresh cilantro and serve warm with tortilla chips.
Notes
- To save time, use pre-cooked shredded chicken or rotisserie chicken.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- To freeze: store in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
- Reheat in the oven at 350°F or in the microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 serving (without chips)
- Calories: 265
- Sugar: 7g
- Sodium: 530mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 56mg
