Chicken Enchilada Dip (lighter version, high protein) (Edit recipe)

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This Chicken Enchilada dip is a lighter version using Greek yogurt (instead of Cream cheese + Mayo + sour cream in the regular version) but is still creamy, delicious and a party pleaser. It is also packed with over 100g of protein, thanks to the black beans, greek yogurt, chicken and cheese. The Enchilada sauce and Taco seasoning give this dip that nice zesty flavor while the corn lends a slight sweetness. It's a flavor bomb and I promise you, this is the only dip you are going to want to make for your next game day. Grab a big bag of pita chips or tortilla chips and dig in.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 4-6

Ingredients

8 fl oz Full Fat Cream Cheese
0.75 cup Plain Greek Yogurt
1 cup Mexican Cheese Blend, or Cheddar Cheese, shredded & divided
1.5 cup Chicken Breast, cooked and shredded
1 cup Red Enchilada Sauce - Siete Foods
1 cup Black Beans, rinsed and drained
0.75 cup Corn
1 Tbsp Taco Seasoning - Primal Palate
1 tsp Salt
1 whole Jalapeño, finely chopped
1 tsp Cilantro, for garnish
2 cups Pita Chips, to serve

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F and grease an oven-safe casserole dish.
In a large bowl, whip together cream cheese, greek yogurt, taco seasoning, salt and enchilada sauce to combine.
Add shredded chicken, black beans, corn, jalapeño and half of the shredded cheese.
Transfer dip to the oven-safe casserole dish and top with remaining 1/2 of the cheese.
Bake until warmed through and bubbly, approximately 20 to 25 minutes.
Garnish with fresh cilantro. Serve with your favorite pita or tortilla chips. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1171
Fat:	52 g
Carbohydrates:	122 g
Protein:	56 g
Cholesterol:	88 g
Sodium:	2252 mg
Fiber:	14 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.