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

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.
15 minutes
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:52 g
Carbohydrates:122 g
Protein:55 g
Cholesterol:88 g
Sodium:2257 mg
Fiber:14 g
Sugars:12 g
Calculated for total recipe.

Serves: 4-6

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

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