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!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8 servings
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
- ½ teaspoon garlic powder
- 10 ounces red enchilada sauce or canned enchilada sauce
- ½ teaspoon kosher salt
- 1 (15-ounce) can black beans rinsed and drained
- 1 (10-ounce) can diced tomatoes in green chilies drained
- 1 (11-ounce) can Mexicorn drained
- 1 cup freshly grated reduced fat sharp cheddar cheese divided
- Chopped fresh cilantro
- 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
Serving: 1(of 8) without chipsCalories: 265kcalCarbohydrates: 25gProtein: 25gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 56mgPotassium: 653mgFiber: 6gSugar: 7gVitamin A: 815IUVitamin C: 9mgCalcium: 168mgIron: 2mg
