Skinny Chicken Enchilada Dip

This recipe takes all the best parts of chicken enchiladas and transforms them into an ooey, gooey, crowd-pleasing appetizer that will have you and your guests hovering around the bowl.
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15 Minutes Prep
1 Hour Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 1 pound boneless, skinless chicken breasts, cooked and shredded (about 2 breasts)
  • Small check mark in a circle icon 8 ounces reduced-fat cream cheese, at room temperature
  • Small check mark in a circle icon 1 cup non-fat plain Greek yogurt
  • Small check mark in a circle icon 1 tablespoon ground chili powder
  • Small check mark in a circle icon 1 teaspoon ground cumin
  • Small check mark in a circle icon 1/2 teaspoon garlic powder
  • Small check mark in a circle icon 1/2 teaspoon kosher salt
  • Small check mark in a circle icon 1 (10-ounce) can Old El Paso™ Red Enchilada Sauce
  • Small check mark in a circle icon 1 (15-ounce) can black beans, rinsed and drained
  • Small check mark in a circle icon 1 (10-ounce) can diced tomatoes in green chilies, drained
  • Small check mark in a circle icon 1 (11-ounce) can Mexicorn, drained
  • Small check mark in a circle icon 1 cup freshly grated reduced fat sharp cheddar cheese, divided
  • Small check mark in a circle icon Chopped fresh cilantro
  • Small check mark in a circle icon Tortilla chips, for serving
Preparation
  1. Preheat the oven to 400°F. Lightly coat a deep, 9x9-inch baking dish or other 2 quart casserole dish with cooking spray. If needed, cook chicken, let cool, and shred.
  2. 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.
  3. 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.