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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 cheesy dip 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 brands are Hatch or Frontera. 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 all of the ingredients are at room temperature so they combine 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.
- 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.
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.
More enchilada inspired recipes
- Chicken Enchilada Soup
- Beef Enchilada Skillet
- Mini Chicken Enchilada Cups
- Slow Cooker Creamy Green Chile Chicken Enchilada Soup
- Green Chile Chicken Enchilada Skillet
Did you make this healthy green chile chicken enchilada dip? I’d love if you’d leave a recipe rating and review below.
Skinny Green Chile Chicken Enchilada Dip
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.
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?
Thanks.
I use either the Las Palmas or Frontera Green Enchilada Sauce brands.
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?
Hi! I love your recipes. I am a bit confused! I see that there are several comments talking about slow cookers including the one I am commenting on now, which I would love to use since I wanted to take this to a work pot luck but then I don’t see any mention of slow cookers in the actual recipe. Was this recipe at one time meant for the slow cooker and then updated to be put in a casserole dish to go in the oven?
Originally I made it for the slow cooker, but have had better results using the oven, since originally publishing the recipe.
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!
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!