Well Plated · by Erin Clarke★ 4.8 (18)
Chicken Enchilada Dip
NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 58%
CARBS 42G36% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER5G TOTAL SUGAR
FAT 20G39% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter version of chicken enchilada dip made with Greek yogurt instead of sour cream, but still creamy and indulgent. A reliable crowd-pleaser for parties.
startermexicanchickenbeans🥧 baking dish🔥 oven
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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)
At a glance
PER SERVING · TIME 40M
CAL 23%·PRO 58%
CARBS 42G36% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER5G TOTAL SUGAR
FAT 20G39% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1219mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 565mg
- Calcium
- 232mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.