2boneless and skinless chicken breastscooked, shredded, and cooled
1tablespoonchili powder
2teaspoonscumin
1/2teaspoonblack pepper
1teaspoondried oregano
1/4cupcilantrofreshly, chopped
Instructions
Preheat oven to 400 degrees F.
In a medium sauté pan, heat olive oil. Once hot, add onion, garlic, jalapeño, and poblano peppers. Cook until tender. Remove from heat and cool completely.
In a mixing bowl, whip together the Greek yogurt and Neufchatel cheese (or fat-free cream cheese). On low, mix in the sautéed onion and pepper mixture and all remaining ingredients, excluding the fresh cilantro.
Lightly spray a casserole dish with nonstick cooking spray. Evenly spread mixture into dish. Bake 15 to 20 minutes until bubbly. Sprinkle fresh cilantro on top.