Skinny Chicken Enchilada Dip

By rossboys

Ingredients

• 16 16 can 16 ounce can Old El Paso Traditional Refried Beans (or fat free)
• 2 2 10 19 10 ounce cans Old El Paso Red Enchilada Sauce (or one 19 ounce can)
• 1 4.5 1 4.5 1 - 4.5 ounce can diced green chilies
• 8 8 8 ounces Light Cream Cheese
• 1 1/4 1 1/4 1/4 cups Reduced Fat Mexican-Style Shredded Cheese, separated
• 2 2 2 cups chopped cooked chicken
• Scallions or cilantro for garnish

Details

Servings 12
Preparation time 8mins
Cooking time 38mins
Adapted from aspicyperspective.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Spread the Old El Paso Refried Beans in the bottom of a 8-9 inch baking dish. Cover the beans with chopped chicken. Then top the chicken with 1 cup shredded cheese.
Place the cream cheese in a food processor (or blender.) Puree to soften. Then add in the Old El Paso Red Enchilada Sauce and puree until smooth.
Pour the creamy enchilada sauce over the shredded cheese. Bake for 30 minutes. Then pull the dip out of the oven and sprinkle the top with the remaining 1/4 cup shredded cheese. Garnish with fresh chopped scallion or cilantro if desired. Serve warm with baked veggie chips or raw vegetables.

NUTRITION INFORMATIONYield: 12+ servings, Serving Size: 12
Amount Per Serving:Calories: 136 CaloriesTotal Fat: 4.8gSaturated Fat: 2.4gCholesterol: 32mgSodium: 503mgCarbohydrates: 9.9gFiber: 1.5gSugar: 2gProtein: 9g