Skinny Chicken Enchilada Dip

Dust off your jerseys, gather the tailgating equipment, and prepare the chips, because we are entering one of my all-time favorite seasons: Dip Season. 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!

This post is sponsored by Old El Paso.

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 Enchilda 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

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 Old El Paso Red Enchilada Sauce. I’m working with Old El Paso this year to develop a series of easy, ultra-tasty Tex-Mex recipes, including today’s Skinny Chicken Enchilada Dip.

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

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!

Tools I used to make this recipe:

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Skinny Chicken Enchilada Dip

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!

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • 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
  • 1/2 teaspoon kosher salt
  • 1 (10-ounce) can Old El Paso Red Enchilada Sauce
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes in green chilis, drained
  • 1 (11-ounce) can Mexicorn, drained
  • 1 cup freshly grated reduced fat sharp cheddar cheese, divided
  • Chopped fresh cilantro
  • Tortilla chips, for serving

Directions:

  1. 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.
  2. 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.
  3. 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.
  • Store leftovers in the refrigerator for up to 2 days. Rewarm in a 350 degree oven until hot.
  • This dip can be prepped up to 1 day in advance. Assemble the dip, then instead of baking, cover and refrigerate. When ready to bake, let the dip come to room temperature, then bake as directed.
All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 (of 8) without chips

  • Amount Per Serving:
  • Calories: 176
  • Total Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 27mg
  • Sodium: 669mg
  • Carbohydrates: 19g
  • Fiber: 4g
  • Sugar: 4g
  • Protein: 13g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

If you like this Skinny Chicken Enchilada Dip, don’t miss these other stellar dip recipes:

Your new favorite appetizer- Loaded Baked Potato Dip! Made with bacon, sour cream, and cheddar, this has all the flavor of a baked potato, but tastes even better!

Loaded Baked Potato Dip

Easy, addictive Mexican corn dip

Skinny Mexican Corn Dip

Skinny Roasted Red Pepper Parmesan Dip

5-Minute Roasted Red Pepper Dip

I am sharing this post in partnership with Old El Paso. As always, all opinions are my own and thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

21 comments

  1. I think I prefer “Dip Season” to “Football Season” :)

  2. Oh yummy! This looks amazing!

  3. This is great. I love cheesy anything! Thanks :D

  4. THAT CHEESE!!!!!!! I could legit pass out, this dip looks unreal!! pinned love xo

  5. It’s breakfast time here but I’m already drooling over this dip…HELLO GAMEDAY FOOD.

  6. Since this is lighter, it’s totally okay to eat the entire dish, right? Right. (Just go with it). Cannot wait to make this for Sunday football festivities!

  7. Love the cheesy very much! I wouldn’t be able to resist this delicious dip!

  8. Looks like my birthday snacks are sorted!

  9. I made this a couple weekends ago when we had lots of friends in town visiting- it was a huge hit! Very easy to make too.

  10. 5 stars from me, it tastes AMAZING!

    “Store leftovers in the refrigerator for up to 2 days”

    What leftovers, LOL ;)

    Rating: 5
    • YAY Jill! I’m so glad you enjoy the dip! I’m not surprised there aren’t leftovers. ;) Thanks for taking the time to leave this wonderful review!

  11. This dip was fabulous…my boys loved it!!! Will definitelymake this again.

    Rating: 5
    • I’m so excited to hear that Pam!! Thanks so much for trying the recipe, reporting back, and for leaving this lovely rating. It is so helpful both to me and to others considering the recipe too!

  12. Look yummy and delicious! Exited to try it out this weekend.

    Rating: 4.5
  13. Can this recipe be frozen? Made tonight and cannot eat it all!

    Rating: 4
    • I’ve never tried Alison, but I don’t see why note! Let it cool, wrap it tightly, then freeze. Thaw it overnight in the refrigerator, then reheat covered in the oven. I hope you enjoyed it!

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