Description
A delicious and creamy chicken enchilada dip that’s perfect for gatherings!
Ingredients
Scale
- 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
- 1/2 teaspoon kosher salt
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 (10-ounce) can diced tomatoes with 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, 9×9-inch baking dish or other 2-quart casserole dish with cooking spray.
- Cook and shred chicken, according to 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
- This dip is great for parties or as a comforting snack.
- Can be made ahead and reheated just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg