Chicken Enchilada Dip (Lightened-Up)

If you’re looking for a knockout snack to take to your next party, or even gain some extra points with the family, you need to make Chicken Enchilada Dip. It’s loaded with lots of great texture, so flavorful, and your family and friends will devour it.

Updated 1/16/2024

What You’ll Love About Chicken Enchilada Dip:

This Chicken Enchilada Dip is a must make for your upcoming party. Everyone will go nuts for it, including yourself. The ingredients are simple, just dump everything in a bowl, mix it up, and bake. Easy Peasy!

This dip is creamy, a bit spicy, has tons of texture from the corn, tomatoes, beans and shredded chicken. Plus, it’s a bit lighter using low-fat cream cheese and Greek yogurt. Of course you can use your favorite cream and cheese products and make this as rich and decadent as you want!

Ingredients:

• Cooked chicken
• Reduced-fat cream cheese
• Non-fat plain Greek yogurt, or light sour cream
• Spices– chili powder, cumin, garlic powder, oregano, salt and pepper
• Mild enchilada sauce 
• Fire roasted tomatoes
• Black beans
• Roasted sweet corn and peppers 
• Reduced-fat Mexican cheese blend 
• Tomatoes
• Fresh cilantro
• Tortilla chips
• Non-stick cooking spray

Substitutes and variations:

There are a lot of ways to tailor this recipe to fit what you have on hand, what’s convenient, and your own personal taste.

1. Chicken– This recipe calls for pre-cooked chicken. This could be chicken breasts or thigh meat. A rotisserie chicken from the grocery store is super convenient. You could also used thawed, frozen cooked chicken.
2. Cream cheese, cheese, and yogurt– In an effort to keep the calories down I use lower-fat dairy products but use what you prefer or have on hand.
3. Spices– For convivence you could use part of a taco seasoning packet from the grocery store in place of the spices, or use 1 1/2 tablespoons of homemade taco seasoning.

How To Make Chicken Enchilada Dip:

Step 1. Heat oven to 400℉ and spray a baking dish with non-stick cooking spray.

Step 2. In a large mixing bowl add softened cream cheese and yogurt. With hand held mixer, beat on medium speed until creamy. You can also stir by hand if your cream cheese is super soft.

Step 3. Add enchilada sauce and spices, and beat on low speed or stir until well combined.

Step 4. Add fire-roasted tomatoes, beans, sweet corn, shredded chicken, and 1/2 cup cheese. Using a large spatula or spoon stir all ingredients until incorporated.

Step 5. Spread mixture evenly in prepared baking dish. Sprinkle with remaining cheese and bake for 25-minutes or until hot and bubbly. Top with fresh tomatoes and cilantro and serve with tortilla chips.

Make-Ahead:

Chicken Enchilada Dip can be made up to 2 days in advance. Cover tightly with foil and place in the refrigerator. When ready to bake, allow to set at room temperature for 30-minutes. Bake covered in a 400 degree oven for 30-35 minutes or until hot and bubbly. Remove the foil and bake another 10-minutes.

Leftovers:

This dip is great for making a new recipe the next day. Wrap in flour or corn tortillas for a quick lunch. Serve over crunchy romaine lettuce with fresh salsa for a quick and easy salad. Scatter tortilla chips on a sheet pan, add shredded cheese and evenly spoon chicken dip over the chips. Top with more cheese and bake until hot.

Other Appetizers You Might Enjoy:

• Hot Bean Dip
• Buffalo Chicken Dip
• 7-layer Taco Bean Dip
• Cowboy Caviar

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I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

Let’s eat!

Chicken Enchilada Dip (Lightened-Up)

If you're looking for a knockout snack to take to your next party, or even gain some extra points with the family, you need to make Chicken Enchilada Dip. It's loaded with lots of great texture, so flavorful, and your family and friends will devour it.

Print Pin Rate

Course: Appetizer

Cuisine: American, Mexican

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 606kcal

Ingredients

• 3 cups shredded, cooked chicken I use chicken breasts
• 8 oz reduced-fat cream cheese, softened
• 1 cup non-fat plain Greek yogurt or light sour cream
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/4 cups mild enchilada sauce or use a 10 ounce can
• 1 (14.5) ounce can fire roasted tomatoes, drained
• 1 (15) ounce can black beans rinsed and drained
• 9 ounces Green Giant roasted sweet corn and peppers, frozen
• 1 cup reduced-fat Mexican cheese blend
• 1 tomato, diced small
• fresh cilantro
• tortilla chips
• non-stick cooking spray

Instructions

Preheat oven to 400°F and spray a 2 qt baking dish with non-stick cooking spray.

• In a large mixing bowl add softened cream cheese and yogurt. With hand held mixer, beat on medium speed until creamy. You can also mix by hand just make sure cream cheese is super soft.
• Add enchilada sauce and spices. Beat on low speed or stir until well combined.
• Add fire-roasted tomatoes, beans, sweet corn, shredded chicken, and 1/2 cup cheese. Using a large spatula or spoon stir all ingredients until incorporated.
• Spread mixture evenly in prepared baking dish. Sprinkle with remaining cheese and bake for 25-minutes or until hot and bubbly. Top with fresh tomatoes and cilantro. Serve with tortilla chips.

Notes

Tips:

Substitutes and variations- 

1. Chicken– This recipe calls for pre-cooked chicken. This could be chicken breasts or thigh meat. A rotisserie chicken from the grocery store is super convenient. You could also used thawed, frozen cooked chicken.
2. Cream cheese, cheese, and yogurt– In an effort to keep the calories down I use lower-fat dairy products but use what you prefer or have on hand.
3. Spices– For convivence you could use part of a taco seasoning packet from the grocery store in place of the spices, or use 1 1/2 tablespoons of my homemade taco seasoning.

Make ahead- This can be made up to 2 days in advance. Remove from refrigerator and cover with foil. Bake in a 400 degree oven for 25 minutes. Remove foil and bake another 10 minutes or until hot and bubbly. 

Leftovers- Wrap in flour or corn tortillas for a quick lunch. Serve over crunchy romaine lettuce with fresh salsa for a quick and easy salad. 

 

This recipe could easily feed 6-8 people at a party with other snacks.

Nutritional facts include 1 cup per person.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 606kcal

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