Though the nuances of football strategy may be lost on me, I am exceptionally well versed in the important arena of football food. Skinny Chicken Enchilada Dip has my vote for team captain, and I suspect it will be the MVP of your game-day spread too!

Skinny Chicken Enchilada Dip. Easy and CHEESY. A lighter twist on everyone’s favorite appetizer!

Here’s the skinny chicken enchilada dip play-by-play: first, we combine luscious cream cheese, melty cheddar cheese, juicy chicken, and zesty enchilada sauce.

Next, we transfer them to a dish and bake, until the dip transforms into a hot, gooey, and otherwise intoxicating mess.

Finally, the closing maneuver: we station ourselves beside the chicken enchilada dip with a full bag of chips, inhale with reckless abandon, and marvel at the fact that something this easy to make can taste this outstanding.

Skinny Chicken Enchilada Dip - EASY and CHEESY. No one knew it was lightened up! @wellplated

We can also watch a little football, if you please.

Skinny chicken enchilada dip travels well from counter to couch and from counter to tailgate, which is exactly where I will be taking it this weekend. Ben and I are headed back to our alma mater, in hopes to rally after a heartbreaking loss in overtime last weekend. I plan on donning every piece of gold and blue apparel in my closet, cheering myself hoarse, and yes, eating lots and LOTS of skinny chicken enchilada dip.

Skinny Chicken Enchilada Dip. EASY, cheesy, and lightened up with everyday ingredients! @wellplated

Why I Love This “Skinny” Recipe

Although every descriptor of this chicken enchilada dip I’ve given you so far doesn’t exactly jive with the title of “skinny,” I did make a few modifications to keep it on the lighter side.

Instead of full-fat cream cheese, mayo, and sour cream, I used a blend of light cream cheese and non-fat Greek yogurt, along with ultra lean chicken breasts and red enchilada sauce.

While you can certainly used canned enchilada sauce with great results, for the ultimate upgrade, try my homemade red Enchilada Sauce.

More Delicious Dip Recipes

Chicken Enchilada Dip. A lighter version of the cheesy dip you know and love! @wellplated

Tools Used to Make This Recipe

I promise you, this skinny chicken enchilada dip tastes anything but.After doing some serious damage while I was home alone (an inherent hazard of working within walking distance of my refrigerator), I brought the leftovers to a friend’s, where we happily ruined our appetites finishing the rest.

Dip season has officially begun!

Skinny Chicken Enchilada Dip. Easy and CHEESY. A lighter twist on everyone’s favorite appetizer!

Skinny Chicken Enchilada Dip

4.63 from 8 votes
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!

Prep: 15 mins
Cook: 25 mins
Total: 40 mins

Servings: 8 servings


  • 1 pound boneless skinless chicken breasts (about 2 breasts)
  • 8 ounces reduced-fat cream cheese at room temperature
  • 1 cup non-fat plain Greek yogurt
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 10 ounces red enchilada sauce or canned enchilada sauce
  • 1/2 teaspoon kosher salt
  • 1 can black beans (15 ounces), rinsed and drained
  • 1 can diced tomatoes in green chilis (10 ounces), drained
  • 1 can Mexicorn, drained (11 ounces)
  • 1 cup freshly grated reduced fat sharp cheddar cheese divided
  • Chopped fresh cilantro
  • Tortilla chips for serving


  • Preheat the oven to 400 degrees F. Lightly coat a deep, 9×9-inch baking dish or other 2 quart casserole dish with cooking spray. Cook and shred chicken, following these easy steps*.
  • 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.



Serving: 1(of 8) without chipsCalories: 176kcalCarbohydrates: 19gProtein: 13gFat: 5gSaturated Fat: 2gCholesterol: 27mgSodium: 669mgFiber: 4gSugar: 4g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This looks delicious! Do you think it would work in a slow cooker instead of the oven? I wanted to bring it to work and keep it hot in a crock pot, so I figured I could try to cook it in one.

    1. Hi Steph! I’ve never tried to cook this in a slow cooker, so I’m afraid I don’t have any specific advice to offer. If you decide to experiment, I’d love to hear how it goes!

  2. This looks amazing, I was just wondering if breast from a rotisserie chicken would be ok or would it slam the calories through the roof? don’t mean to sound ignorant

    1. Hi Gabrielle! Unfortunately, I’ve never tried the recipe this way, so I’m not sure how it would alter the calories. I hope you enjoy it if you try it!

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