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Chicken Enchilada Dip Recipe

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3.9 from 5 reviews

This creamy and flavorful Chicken Enchilada Dip is a perfect appetizer for gatherings or game days. Made with reduced-fat cream cheese, Greek yogurt, green enchilada sauce, diced green chiles, and shredded chicken, it’s baked until hot and bubbly and topped with melted mozzarella and Monterey Jack cheese. Serve it with tortilla chips or fresh veggies for a delicious and crowd-pleasing snack.

Ingredients

Dip Base

  • 6 ounces reduced-fat cream cheese (room temperature)
  • 1 cup plain full fat Greek yogurt (room temperature)
  • 1 cup green enchilada sauce
  • 2 (4 ounce) cans diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (green chile powder if available)
  • 1/2 teaspoon kosher salt (or to taste)

Main Ingredients

  • 2 cups shredded cooked chicken

Cheese Topping

  • 1/2 cup shredded part skim mozzarella cheese
  • 1/2 cup shredded Monterey Jack cheese (or substitute Colby Jack or cheddar)

Instructions

  1. Preheat the Oven and Prepare Dish: Preheat your oven to 350° F. Lightly spray an 8-inch cast iron skillet or a 1½ to 2-quart casserole dish with cooking spray to prevent sticking.
  2. Mix the Dip Ingredients: In a large mixing bowl, whisk together the reduced-fat cream cheese, plain full-fat Greek yogurt, green enchilada sauce, diced green chiles, ground cumin, chili powder, and kosher salt until smooth and well combined. Gently fold in the shredded cooked chicken and half of the shredded cheese to evenly incorporate.
  3. Assemble and Bake the Dip: Transfer the dip mixture into the prepared skillet or casserole dish. Evenly sprinkle the remaining shredded mozzarella and Monterey Jack cheese over the top.
  4. Bake Until Hot and Bubbly: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is heated through and bubbly, and the cheese topping is melted and slightly golden.
  5. Garnish and Serve: Remove from oven and optionally garnish with fresh cilantro. Serve warm with tortilla chips or fresh vegetables for dipping.

Notes

  • Use room temperature cream cheese and yogurt for easier mixing and a smoother texture.
  • You can substitute shredded rotisserie chicken to save prep time.
  • If green chile powder is available, it provides a more authentic flavor than standard chili powder.
  • For a spicier dip, add diced jalapeños or extra green chiles.
  • Leftovers can be refrigerated and reheated in the oven or microwave.

Find it online: https://cookedbysarah.com/chicken-enchilada-dip-recipe/