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Hand scooping up green chile chicken enchilada dip.
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4.42 from 55 votes

Chicken Enchilada Dip Recipe

Warm, cheesy, green chile and enchilada dip with a fraction of the calories and fat compared to regular dip!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizers
Cuisine: Mexican
Keyword: baked enchilada dip, chicken enchilada dip, enchilada dip, skinny enchilada dip, skinny green chile chicken enchilada dip
Servings: 8 servings
Author: Danae Halliday

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

Serving: 1g | Calories: 191kcal | Carbohydrates: 7g | Protein: 19g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 484mg | Fiber: 1g | Sugar: 4g