Chicken Enchilada Dip
Chicken Enchilada Dip combines all the flavors of a traditional chicken enchilada into a wonderfully flavorful hot cheese dip. This hearty dip is perfect for your next game-day party.
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Servings: 20 servings
Calories: 133kcal
Ingredients
- 2 cups boneless skinless chicken breasts, cooked and cut into bite-sized pieces
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt
- 1 Tbsp ground chili powder
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 can, 10 oz red enchilada sauce
- 1 can, 15 oz black beans, rinsed and drained
- 1 can, 11 oz Southwest corn with poblano and red peppers, drained
- 1 can, 10 oz diced tomatoes in green chilies, drained
- 2 cups shredded cheddar cheese, divided
- fresh cilantro, chopped
Directions
- Preheat oven to 400 degrees F. Grease 9x13-inch baking dish. Set aside.
- Using a hand mixer on medium speed, beat together the cream cheese, Greek yogurt, chili powder, cumin, salt, pepper, and garlic powder until well combined. Reduce mixer to low speed and mix in the enchilada sauce.
- Use a spoon to gently fold in the beans, corn, tomatoes, chicken, and 1 cup of cheese.
- Spread the mixture into the greased baking dish. Top with the remaining cup of shredded cheese.
- Bake uncovered for 25-30 minutes until the dip is hot and bubbly.
- Sprinkle with cilantro.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 133 kcal | Carbohydrates: 6 g | Protein: 9 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 3 g | Cholesterol: 35 mg | Sodium: 318 mg | Fiber: 1 g | Sugar: 3 g
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