Chicken Enchilada Dip
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Chicken Enchilada Dip
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A lighter version of everyone's favorite chicken enchilada dip that's just as creamy and decadent as the original. Easy recipe and always a crowd-favorite!
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Ingredients
- 1 pound chicken breast about 2 breasts, boneless, skinless
- 8 ounces cream cheese at room temperature, reduced-fat
- 1 cup Greek yogurt non-fat, plain
- 1 tablespoon ground chili powder
- 1 teaspoon cumin ground
- ½ teaspoon garlic powder
- 10 ounces Red Enchilada Sauce or canned enchilada sauce
- ½ teaspoon kosher salt
- 1 black beans rinsed and drained, canned, 15-ounce can
- 1 diced tomatoes drained, canned, in green chilies, 10-ounce can
- 1 mexicorn drained, canned, 11-ounce can
- 1 cup cheddar cheese divided, freshly grated, reduced fat, sharp
- cilantro chopped, fresh
- tortilla chips for serving
Instructions
- Preheat the oven to 400 degrees F. Lightly coat a deep, 9x9-inch baking dish or other 2-quart casserole dish with cooking spray. Cook and shred chicken, according to my How to Cook Shredded Chicken or another one of my easy chicken cooking methods*.
- In a large bowl on medium speed, beat together the cream cheese, Greek yogurt, chili powder, cumin, garlic powder, and salt until smooth and well combined. Reduce speed to low then beat in the enchilada sauce until incorporated. With a rubber spatula or wooden spoon, stir in the beans, tomatoes, corn, 1/2 cup cheddar cheese, and shredded chicken.
- Transfer the mixture to the prepared baking dish. Top with remaining 1/2 cup cheddar cheese. Bake for 25-30 minutes, until the dip is hot and the cheese is bubbly. Sprinkle with cilantro, then serve warm with tortilla chips.
Notes
- *To cook the chicken in the Instant Pot instead, see this post for Instant Pot Chicken. For a slow cooker method, see my Crock Pot Shredded Chicken. To bake the chicken, try my Baked Chicken Breast. For the air fryer, see my Air Fryer Chicken Breast.
- TO STORE: Refrigerate dip in an airtight storage container for up to 2 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze cold chicken enchilada dip in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 8) without chips
Calories
265kcal
(13%)
Carbohydrates
25g
(8%)
Protein
25g
(50%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
56mg
(19%)
Potassium
653mg
(14%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
815IU
(16%)
Vitamin C
9mg
(10%)
Calcium
168mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1(of 8) without chips | |
| Calories | 265kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Potassium | 653mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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