Can you believe it’s less than two weeks until Christmas!! I don’t know about you, but I still have so much to do. My shopping has barely even started, I still have a ton more cookies I want to make, and I have more Christmas movies to watch than days to watch them in. The one thing I have completed is the recipe for the perfect dip to serve and that dip is this incredibly addicting Skinny Green Chile Chicken Enchilada Dip.
Are you like me and starting in November you begin to think about the holidays and how you are going to be more organized and get things done early so that when the week of Christmas arrives you can sit back with your cup of hot chocolate, your favorite Christmas movie on, and finish wrapping the last few presents?
Yep, I tell myself this every year, and guess what? It never happens!!! I seriously can’t figure out why I can’t get it all done ahead of time. Instead I find myself out finishing last minute shopping, fighting crowds and traffic, and being downright miserable about the whole thing. Then the big day comes and don’t get me wrong it’s a wonderful day, but before you know it, it’s over. Then I sit there wondering why I stressed myself out so much and how I’m going to do it different next year.
Well I’m hear to tell you that I am going to try my absolute hardest to get everything done by the Sunday before Christmas so I can really embrace the holiday spirit this year! I dream about it every December and have yet to do it, so this is the year. Instead of sharing Instagram pictures of packed stores and parking lots you’re going to see pictures of baked cookies, my favorite Christmas movies, presents all wrapped under the tree, and hopefully some snow if I’m lucky!
Now back to what I have completed, this Skinny Green Chile Chicken Enchilada Dip. Holy cow you guys, you have got to make this! I’m pretty sure I could have eaten all of it by myself! You know what the great thing about this Mexican inspired dip is? It’s healthier than your average dip.
Instead of sour cream and full fat cream cheese, I replaced them with low fat cream cheese and plain Greek yogurt. While there is a fair amount of cheese in this dip, it’s still far less than what you’ll find in some. Serve this dip with your favorite tortilla chip, cracker, or even some veggies. If by some strange reason there are leftovers of the Skinny Green Chile Chicken Enchilada Dip, they just happen to make a terrific filling for enchiladas or burritos!
Skinny Green Chile Chicken Enchilada Dip
Warm, cheesy, green chile and enchilada dip with a fraction of the calories and fat compared to regular dip!
- 4 ounces low fat cream cheese, room temperature
- 1 cup plain non fat Greek yogurt
- 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
- 2 cups shredded boneless skinless chicken breasts
- 1/2 cup shredded part skim mozzarella, divided
- 1/2 cup shredded Monterey Jack or pepper jack cheese, divided
- Preheat oven to 350° F. and spray an 8 inch cast iron skillet or a 1 1/2 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 cheeses.
- 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. Serve the dip with chips, crackers or vegetables.
Amount Per Serving: Calories: 171Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 415mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 19g
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??
You may need to bake a little longer if you’re using a deep dish, but other than that everything should be the same.
Abbey Moffitt says
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.
What is the calorie count per serving for this dip? we love making and eating “skinny foods” cause we count calories.
We are calorie counters too,and I made this for a party, it was sooooo good, and I got so many compliments!! So I decided to put the ingredients into “my fitness pal”and it worked out to be 115 calories per serving (8servings) will certainly be making this again!
This dip is delicious!!! I actually followed the baking directions you gave to another, and it turned out great. Definitely will make this again.
Thanks so much for trying it out Lisa! I’m glad you liked it, it’s definitely my favorite dip!
I was wondering if you’ve made it without the chicken. The dip sounds delicious. We just don’t eat meat.
Hi Heather, I haven’t made this dip without the chicken. I’d be a little concerned that it would be too runny without the chicken. Perhaps you could add in corn and black beans as a substitute though! Let me know if you have any luck with it!
Could you use red enchilada sauce instead? We are getting a ton of snow today and I don’t want to run to the store. :-)
Hi Beth! I haven’t tried it with red enchilada sauce, but I don’t see why it wouldn’t work. I don’t blame you for not wanting to go out in all the snow, stay warm!
How was the red, Beth?
Do you think you could just leave this in the slow cooker for guests to spoon onto their plates? I’m looking for something that will stay warm and be edible for a few hours during the Superbowl. I’m worried if I bake it and put it out, it will harden after 30 minutes or so.
I think keeping it in the slow cooker would work out fine Stefany. I would suggest keeping it on the warm setting and not have it actually cooking to prevent it from burning or separating.
What green chili sauce do you use? or do you have a recipe to make it?
I use either the Las Palmas or Frontera Green Enchilada Sauce brands.
Erin @ Simple, Sweet & Savory says
YUM! I love that you made a skinny version of a chicken green chile dip AND that it’s a slow cooker recipe. Genius! We have an appetizer-only meal for Christmas Eve dinner and I’m definitely going to have to make this!
Thanks Erin! I love the idea of an appetizer only meal on Christmas Eve!
how far in advance can you make this?
Hi Paula! The dip itself heats in the slow cooker for about 2 hours or until it is bubbly. You could however mix everything up the night before and bake it in the oven if you prefer. I would probably bake it at 375 degrees for 30 minutes or until it’s bubbly. Turn the broiler on for the last few minutes if you want the cheese to be golden and crispy. Hope this helps!
Could u just leave it in the crock pot if taking to a party and want it to stay hot?
Ashley | Spoonful of Flavor says
Love the cheesy goodness! I wouldn’t be able to resist this delicious dip!
Thanks Ashley, It was so hard to control myself with it!
Erin @ Dinners, Dishes, and Desserts says
Oh yum!! We have friends coming this weekend, I might have to make some of this for us to snack on!
It’s so good Erin, you will love it!