This {Lightened Up} Chicken Enchilada Dip is a family favorite turned into a crowd pleaser! Bubbly and gooey cheese dip filled with taco-spiced chicken and greek yogurt to make it healthier!
There are few things in this world that get my engine revving for Mondays.
Getting a massage? You bet. Hair appointment? Why yes. A hot, cheesy and spicy dip? Duh.
While we are just starting to get into fall, beyond pumpkin and apple recipes galore, I am undeniably pleased that tailgating season is in full swing! Hello all the dips, chips and snack foods I can get my little hands on. While it may seem that dips are popular year around, for some reason, they reign supreme during football season. Sundays are spent with family and friends huddled around in our living room with a few choice beverages and a generous spread to choose from.
It is the time that I get to make bar food indulgences at home, with my own, healthier flare. So when our first Sunday tailgating day came, I knew just what to whip up. I have had quite the hankering for Mexican lately (let’s be real, when do I not?), so I revamped a family classic to put my own stamp on it.
The verdict? A winner indeed!
This Chicken Enchilada Dip has all the flavors you love from the classic dish – spiced chicken, loads of cheese, green chilies for a bit of spice, cream cheese and Greek yogurt to lighten things up a bit. No one had any idea I swapped some of the heavy cream cheese for the yogurt. Plus it is a nice boost in protein!
Rather than using shredded or chopped chicken, this dish features Gold’n Plump Lean Ground Chicken, which can be found in your local grocer’s fresh meat or freezer section. I prefer using ground chicken over shredded chicken in this recipe, as it is much easier to eat in dip form.
Gold’n Plump is our choice for their all-natural chicken raised on family farms. They don’t take any shortcuts so their products contain no artificial ingredients, preservatives or added hormones.
This dip comes together so quickly too, which is essential when countdown to kick off is ticking! You can even prepare the mixture ahead of time and store in the fridge until ready to bake. Serve this dip with a big bowl of tortilla chips, a side of salsa and margaritas for good measure!
{Closed} Before you go, Gold’n Plump has offered a great giveaway for two lucky peeps! If you would like to win one of two packages – filled with a grill set, a ceramic knife, kitchen shears and product coupons – simply, comment below with what your favorite tailgating recipe is! Best of luck!
Disclaimer: Giveaway will be open from September 28, 2015 – October 5, 2015. Open to US residents only and 18 and older. One entry per person. Winner will be chosen at random on or about October 6, 2015. If winner does not respond within 24 hours, an alternate winner will be chosen.
Tools I used to make this recipe:
This {Lightened Up} Chicken Enchilada Dip is a family favorite turned into a crowd pleaser! Bubbly and gooey cheese dip filled with taco-spiced chicken and greek yogurt to make it healthier!
15 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 pound Goldn Plump 90% Lean Ground Chicken
- 2 tablespoons taco seasoning
- 1 (8 ounce) reduced fat cream cheese, softened
- 1 cup non fat greek yogurt
- 1 1/2 cup smoked cheddar cheese
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dry oregano
- 1 teaspoon paprika
- 4 green onions, chopped (sliced on the bias)
- 1 can diced green chiles
- 1 bunch cilantro, chopped
- To serve, tortilla chips
Instructions
- Preheat a skillet over medium heat. Spray with nonstick cooking spray.
- Add the ground chicken and cook until no longer pink, 8 - 9 minutes. Drain any liquid that may remain in the skillet. Add the taco seasoning. Let cool while you make the dip.
- In a medium mixing bowl, mix the cream cheese, greek yogurt, 1 cup smoked cheddar cheese, garlic powder, chili powder, cumin, oregano, paprika, green onions, green chiles and cilantro. Add the chicken and stir well.
- Grease an 8x8 or medium baking dish with nonstick spray. Add the cream cheese mixture and spread out evenly. Sprinkle with the remaining 1/2 cup cheddar cheese.
- Place in preheated oven and bake for 25 - 30 minutes, or until cheese is melted and heated through.
- Serve immediately with tortilla chips.
Notes
*This dip can be prepared ahead of time then baked right before serving.
Hungry for more appetizer bites?
Cantina Style Salsa with Homemade Corn Tortilla Chips
Slow Cooker Garlic Honey Teriyaki Chicken Wings
Sriracha Bacon Beer Cheese Dip
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
This post is sponsored by Gold’n Plump. But as always, opinions are my own! Thank you so much for supporting the brands that With Salt and Wit loves!
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