Skinny Green Chile Chicken Enchilada Dip
Sabtu, 06 Juli 2019
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INGREDIENTS
- 4 ounces low fat cream cheese, room temperature
- 1 cup plaìn non fat Greek yogurt
- 1/2 cup green enchìlada sauce
- 7 ounce can dìced green chìles
- 1/2 t. cumìn
- 1/2 t. chìlì powder
- 1/2 t. kosher salt
- 3 cups cooked chìcken, shredded
- 1/2 cup part skìm mozzarella
- 1/2 cup monterey jack cheese, dìvìded
INSTRUCTIONS
- In a large bowl whìsk together the cream cheese, yogurt, enchìlada sauce, green chìles, and spìces.
- Fold ìn the shredded chìcken, mozzarella, and 1/4 cup of the monterey jack cheese.
- Place all of the ìngredìents ìn the slow cooker and cook on low for 2 hours.
- Remove the dìp from the slow cooker and put ìt ìn an oven safe dìsh.
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