Chicken Enchilada Dip
A lighter version of everyone's favorite chicken enchilada dip that's just as creamy and decadent as the original. Easy recipe and always a crowd-favorite!
Foto: Well Plated
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
- 1/2 teaspoon garlic powder
- 10 ounces red enchilada sauce (or canned enchilada sauce)
- 1/2 teaspoon kosher salt
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 (10-ounce) can diced tomatoes with green chilies (drained)
- 1 (11-ounce) can Mexicorn (drained)
- 1 cup freshly grated reduced fat sharp cheddar cheese (divided)
- Chopped fresh cilantro
- Tortilla chips (for serving)
Steps
-
Preheat the oven to 400 degrees F. Lightly coat a deep, 9x9-inch baking dish or other 2-quart casserole dish with cooking spray. Cook and shred chicken, according to my How to Cook Shredded Chicken or another one of my easy chicken cooking methods*.
-
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.
-
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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (43% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless | 1 pound | - | - |
| reduced-fat cream cheese | 8 ounces | - | - |
| non-fat plain Greek yogurt | 1 cup | Rp 15.000/200g | Rp 17.775 |
| ground chili powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| ground cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| garlic powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| red enchilada sauce | 10 ounces | Rp 20.000/100g | Rp 200.000 |
| kosher salt | 0.5 teaspoon | - | - |
| 1 | - | - | |
| 1 | - | - | |
| 1 | - | - | |
| freshly grated reduced fat sharp cheddar cheese | 1 cup | Rp 30.000/170g | Rp 41.824 |
| Chopped fresh cilantro | - | - | - |
| Tortilla chips | - | - | - |
*Estimated market prices, may vary by region
Loading comments...