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This green chile chicken enchilada dip is creamy, cheesy, loaded with shredded chicken, green chiles, and it’s lighter and packed with protein thanks to Greek yogurt! It’s perfect for parties, game day, and can even be used as a filling for burritos or tacos!
If you love enchilada dip, give this beef enchilada dip a try too!
This post has been updated since it was originally published on 12/12/2014
Why you’ll love it
Creamy and cheesy – Who doesn’t love a hot creamy cheesy dip? It’s comforting, delicious, and so addicting!
Great for parties and holidays – I make this chicken enchilada dip recipe for both Christmas Eve and Cinco de Mayo every year and there’s never any leftovers. Everyone starts with a small portion on their plate, but ultimately they end up standing over the skillet scooping away with tortilla chips until every last bit is gone.
Hearty appetizer – This enchilada dip not only tastes amazing, but it’s hearty and filling thanks to all the protein in it. Between the chicken, cheese, and Greek yogurt there’s nearly 20 grams of protein per serving.
Healthy enchilada dip – So it may not be a salad, but I have made some adjustments to this dip to make it healthier. Many enchilada dips call for 2 blocks of cream cheese or a combination of cream cheese, mayo or sour cream. To keep this dip on the lighter side I used a combination of reduced-fat cream cheese and plain Greek yogurt. The healthier swaps are undetectable and don’t compromise the flavor at all!
The ingredients
- Reduced-fat cream cheese – Make sure the cream cheese is soft and at room temperature. I let it sit out for at least 2-3 hours depending on how warm it is.
- Plain Greek yogurt – Creamy and tangy like sour cream. Use full fat for the best results.
- Green enchilada sauce – My favorite store bought brands are Hatch or Siete Foods. Mild or medium can be used depending on how spicy you want the dip.
- Green chiles – Canned works great, but if it’s the right season and you live where you can get fresh roasted green chiles, try those.
- Cumin and chili powder – If you can find green chile powder use that for more green chile flavor.
- Shredded chicken – Rotisserie chicken works great or you can shred any leftover cooked chicken breasts or thighs you have on hand.
- Cheese – Use a combination of a couple types of cheese for the best flavor. I like to use mozzarella and either Colby or Monterey Jack cheese.
How to Make Green Chile Chicken Enchilada Dip
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Preheat oven to 350° F. and spray an 8-9 inch oven safe skillet, 2 quart casserole dish, or 9×9 inch baking dish with cooking spray.
Add the cream cheese, Greek yogurt, green chiles, spices, salt, pepper, and enchilada sauce to a mixing bowl. Whisk together until well combined.
Use a rubber spatula to mix in the shredded chicken and half of the cheese in with the cream cheese mixture.
Dump the dip into the prepared skillet or casserole dish and spread it into an even layer. Top with the remaining cheese and place in the oven. Bake for 20-25 minutes or until hot and bubbly. Garnish with cilantro and serve with tortilla chips.
Tips for the best enchilada dip
- Make sure to use softened cream cheese and room temperature Greek yogurt so they combine together easily.
- Don’t use fat-free ingredients. The dip will likely curdle and have a weird texture.
- Shred cheese from the block so it melts properly. Pre-shredded cheese contains anti-caking agents, which prevent it from melting as well.
- Don’t over-bake the dip. You’ll risk having it curdle.
Variations and substitutions
- Add 1/2 cup frozen defrosted corn and 2 sliced green onions into the mixture.
- Substitute the chili powder and cumin with 2 teaspoons of taco seasoning.
- Substitute mozzarella and Colby Jack cheese with Monterey Jack, Pepper Jack, or cheddar cheese.
- Make vegetarian enchilada dip by swapping the chicken with a can of drained and rinsed black beans.
- If you’re completely opposed to plain Greek yogurt you can use sour cream.
- Swap green enchilada sauce with red enchilada sauce.
Did you make this healthy green chile chicken enchilada dip? I’d love if you’d leave a recipe rating and review below.
Chicken Enchilada Dip Recipe
Ingredients
- 6 ounces reduced-fat cream cheese room temperature
- 1 cup plain full fat Greek yogurt room temperature
- 1 cup green enchilada sauce
- 2 4 ounce cans diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder green chile powder if you have it
- 1/2 teaspoon kosher salt or to taste
- 2 cups shredded cooked chicken
- 1/2 cup shredded part skim mozzarella cheese
- 1/2 cup shredded Monterey Jack Colby Jack or cheddar cheese
Instructions
- Preheat oven to 350° F. and spray an 8 inch cast iron skillet or a 1 1/2 – 2 quart casserole dish with cooking spray.
- In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles, and spices. Fold in the shredded chicken and half of the cheese.
- Pour the dip into the prepared dish and top with the remaining cheese. Bake for 20-25 minutes or until it's hot and bubbly. Garnish with cilantro and serve with tortilla chips or veggies.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage and Reheating
Storage – The dip will keep in an airtight container in the refrigerator for up to 3 days.
Reheating – Reheat the dip in the microwave or in the oven at 350° F. until warm.
Freezing – Once the dip has cooled completely it can be stored in an airtight container in the freezer for up to 2 months. Defrost the dip in the refrigerator overnight before reheating.
do you think you could use whipped cottage cheese in place of the yogurt?
I haven’t tried making the dip with it so I can’t say for sure, but I suspect it will work.
I want to at least triple this recipe for a super bowl party, anything different need to be done or just triple up on everything??
Thanks
You may need to bake a little longer if you’re using a deep dish, but other than that everything should be the same.
I’ve made this 3 or 4 times now and everyone goes crazy for it! Had to share it multiple times now :)
So glad you like it Abbey! It’s my favorite dip on the blog!
Making this today for a 4th of July neighborhood party. I will let you know the response. ????
What does “t.” mean? Tablespoon or teaspoon?
teaspoon. Sorry for the confusion.