Sometimes, you just feel like having snacks and appetizer style things for dinner. Or maybe that's just me and my family? This weekend has been a rainy one, and I'm not about to complain about that. We've been needing the rain and the cool off from the blaring Texas sun. Even so! With being stuck indoors and games and movies being the fun of the weekend, I thought it would be perfect for an appetizer night.
For whatever reason, rain always leaves me craving Mexican food. Namely enchiladas. That's why I went with this Skinny Green Chile Chicken Enchilada Dip as part of our rainy day spread. This dip tastes just like those famous cream cheese chiclen enchladas that we all know and love. The only difference is that this dip is guilt-free!
This dip is started off with a reduced fat cream cheese and some low-fat greek yogurt. The greek yogurt gives us a much needed boost of protein and a lot of other added goodies. Then there's the chiles, plenty of chicken, and of course cheese. Cheese is my weak point, especially in any kind of dip.
The end result here is a low-carb and gluten-free dip that everyone can enjoy! And I do mean that. Everyone will enjoy this dip. It's not spicy at all, so feel free to let the kiddos enjoy it too if they're a fan of chicken enchiladas.
I served my dip with a couple kinds of chips, blue corn, baked scoops, and even some mini bell peppers to give some variety. All of them were perfect for dipping, dunking, and scooping up this delicious dip!
The leftovers of this dip are on-point. My dad 'the king of leftovers' got in late (my parents were staying with me this weekend) and he re-purposed the dip as a spread on the base of some tostadas.
TheSkinnyFork.com A lightened up chicken enchilada dip that's full of flavor! Made with shredded chicken, greek yogurt, plenty of cheese, chiles, and spices. Perfect for a game day spread or a hot appetizer! Prep Time: 5 Minutes • Cook Time: 20 Minutes
Servings: 8 • Serving Size: About 1/2 Cup • Calories: 286 • Fat: 17 g • Saturated Fat: 8 g • Carb: 6 g • Fiber: 1 g • Protein: 26 g • Sugar: 4 g • Sodium: 346 mg
• 4 Oz. Neufchâtel Cream Cheese, Room Temperature
• 1 C. Plain Low-Fat Greek Yogurt
• 1/2 C. + 2 Tbsp. Mild Green Enchilada Sauce
• 7 Oz. Mild Diced Green Chiles
• 1/2 Tsp. Cumin
• 1/2 Tsp. Chili Powder
• 3 C. Cooked & Shredded Chicken Breast
• 1/2 C. Shredded Mozzarella Cheese
• 1/2 C. Shredded Monterey Jack Cheese
• Salt & Pepper to Taste
Directions:
Preheat the oven to 375 degrees F.
Place the 4 Oz. cream cheese, 1 C. greek yogurt, 1/2 C. enchilada sauce, 7 Oz. green chiles, 1/2 Tsp. cumin, and 1/2 Tsp. chili powder into a large bowl or the base of a stand mixer and beat together until creamy. Season with salt and pepper to taste.
Stir in the 3 C. cooked chicken, 1/2 C. mozzarella, and 1/4 C. of the monterey jack cheese.
Transfer the mixture to an oven safe 'dip' dish and spread it out evenly.
Place the dish into the oven to bake for about 15 minutes.
Remove the dish from the oven and top with the remaining 2 Tbsp. enchilada sauce and 1/4 C. of monterey jack cheese.
Cover with foil and place back into the oven for about another 5 minutes, or until the cheese has melted.
Once done, remove from the oven and enjoy with your favorite baked chips or even some mini bell peppers for scooping!
Step-by-Step Photos:
Nutritional Claims: Low Carb, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added
