You know what I LOVE about this CHEESY CHICKEN ENCHILADA DIP recipe? It's that you can fine tune it from the regular full fat version, to a just-as-yummy lower fat version.
2 cups shredded cooked chicken
1 cup sour cream
1 can black beans (drained)
1 can diced green chilies
1 8-oz package cream cheese
1 can enchilada sauce
1 cup shredded cheese
1 tbsp taco seasoning
Preheat oven to 450°. Add all of the ingredients, except shredded cheese, in large bowl and stir to combine. Place contents in baking dish and top with shredded cheese. Bake for 20-30 mins. Serve with tortilla chips. Enjoy!
For the low fat version, make these swaps...
Sour Cream --> Plain Greek Yogurt
Cream Cheese --> Non-fat Cream Cheese
Shredded Cheese --> Low-Fat Shredded Cheese
Tortilla Chips --> Pour the dip over Baked Cauliflower
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