Skinny Chicken Enchilada Dip - Mexican Recipes - Old El Paso

Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and shredded (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
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes in green chilies, drained
• 1 (11-ounce) can Mexicorn, drained
• 1 cup freshly grated reduced fat sharp cheddar cheese, divided
• Chopped fresh cilantro
• Tortilla chips, for serving