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Chicken Enchilada Dip

Chicken Enchilada Dip

The ultimate comfort food, Chicken Enchilada Dip is creamy, cheesy, and packed with flavor!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • ½ teaspoon garlic powder
  • 10 ounces red enchilada sauce or canned enchilada sauce
  • ½ teaspoon kosher salt
  • 1 15-ounce black beans rinsed and drained
  • 1 10-ounce diced tomatoes in green chilies drained
  • 1 11-ounce corn drained
  • 1 cup freshly grated reduced fat sharp cheddar cheese divided
  • to taste Chopped fresh cilantro
  • for serving Tortilla chips

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Oven
  • Cutting Board
  • Grater
  • Chef's Knife
  • Baking Sheet

Method
 

  1. 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.
  2. Cook and shred the chicken, according to your preferred method.
  3. 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.
  4. Reduce speed to low then beat in the enchilada sauce until incorporated.
  5. With a rubber spatula or wooden spoon, stir in the black beans, tomatoes, corn, 1/2 cup cheddar cheese, and shredded chicken.
  6. Transfer the mixture to the prepared baking dish. Top with remaining 1/2 cup cheddar cheese.
  7. Bake for 25-30 minutes, until the dip is hot and the cheese is bubbly.
  8. Sprinkle with cilantro, then serve warm with tortilla chips.

Notes

  • Storage: Refrigerate dip in an airtight storage container for up to 2 days.
  • Reheat: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
  • Freezing: Freeze cold chicken enchilada dip in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.