Chicken Enchilada Dip (Lightened-Up)

Chicken Enchilada Dip (Lightened-Up)

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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 this dip. It’s loaded with all kinds of goodies and so flavorful. Your family and friends will devour it. The best part is, it’s a little lighter so you can enjoy without the guilt.

This dip has all the elements a pan of enchiladas should have only without the fuss. Just dump everything in a bowl, mix it up, and bake. Easy Peasy! It’s creamy, a bit spicy, has tons of texture from the corn, tomatoes, beans and shredded chicken. All this yumminess gets a layer of cheese and into the oven until hot and bubbly.

So hearty and delicious you can even make this the main meal. Serve with a simple green salad and toasted tortilla chips and you’re all set!

Let’s eat!🤍

Chicken Enchilada Dip (Lightened-Up)

A hearty, flavorful dip with cream cheese, Greek yogurt, chicken, corn, tomatoes and black beans. Your family and friends will love this!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American, Mexican
Servings 6
Calories 606 kcal


  • 3 cups shredded, cooked chicken breasts, about 2 breasts store-bought rotisserie chicken for a shortcut
  • 8 oz reduced-fat cream cheese, softened
  • 1 cup non-fat plain Greek yogurt
  • 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 Organics brand is what I use or 10 ounce can of your favorite enchilada sauce
  • 1 14.5 ounce can fire roasted salsa style tomatoes, drained
  • 1 15 ounce can black beans rinsed and drained
  • 9 ounce bag Green Giant roasted sweet corn and peppers Freezer section at the grocery store
  • 1 cup reduced-fat Mexican cheese blend such as Sargento
  • 1 Roma tomato, diced small
  • fresh cilantro
  • tortilla chips
  • non-stick cooking spray


Preheat oven to 400°F

  • In a large mixing bowl add softened cream cheese and yogurt. With hand held mixer, beat on medium speed until creamy.
  • Add enchilada sauce and spices, and beat on low speed 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.
  • Coat a 2 quart baking dish with non-stick cooking spray and spread mixture evenly. Sprinkle with remaining cheese and bake for 25 minutes or until hot and bubbly. Top the dip with fresh Roma tomatoes and cilantro. Serve with tortilla chips.


Meat substitutions- 
  1. Shredded beef – 3 cups
  2. Ground Turkey – 1 lb 
  3. Ground beef – 1 lb
  4. Ground chicken – 1 lb
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.
Keyword Appetizer, Black beans, Cheese, Chicken, Chips, Corn, Dip, Enchiladas, Snacks

Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!

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