A lighter, creamy chicken enchilada dip made with Greek yogurt, green chiles, enchilada sauce, cheeses, and shredded chicken—perfect with chips, crackers or veggies.

Why You Will Love This Recipe

• Rich, cheesy dip but made lighter with Greek yogurt and part‑skim cheeses.

• Green chile sauce gives brightness and mild spice.

• Generous shredded chicken makes it hearty and satisfying.

• Great for gathering or game day—makes a lot and is crowd pleasing.

• Versatile: serve from slow cooker or finished under broiler for melty topping.

Skinny Green Chile Chicken Enchilada Dip

This Skinny Green Chile Chicken Enchilada Dip brings together your favorite comfort flavors in a lighter, protein‑rich format. The base starts with low‑fat cream cheese and plain non‑fat Greek yogurt, making a tangy, creamy foundation. Green enchilada sauce and canned diced green chiles offer a mellow heat and green pepper notes without being overwhelming. Combined with shredded chicken, the dip becomes a meal‑like appetizer or snack—rich in protein, satisfying in texture.

Spices such as cumin, chili powder, and a pinch of kosher salt tie everything together: each bite has warmth, a hint of smokiness, and that familiar enchilada flavor. Folding in part‑skim mozzarella and Monterey Jack cheeses adds melty richness without going full heavy‑cream. The cheeses also help bind the dip, so it holds together when scooped onto chips or crackers.

Using a slow cooker to heat through gives convenience—set it low for a couple hours, the flavors meld, and you don’t have to hover. When it’s time to serve, finishing under the broiler with extra cheese on top creates a bubbly golden crust that pull‑scoops will love: a contrast of melty, browned cheese and creamy interior.

Serving this dip with crispy tortilla chips, fresh veggies, or even warmed pita gives contrasting textures: crunch versus smooth. It’s ideal for parties, movie nights, or anytime snacking where you want something indulgent but not overly heavy.

Because many of the ingredients are pantry or fridge staples—yogurt, canned chiles, enchilada sauce, leftover chicken—this dip comes together with minimal shopping. It’s the kind of recipe that feels luxurious, yet doable, especially on busy evenings or when feeding a crowd.

Servings

About 8‑10 servings (depending on portion size)

Time

Ingredients

• 4 oz low‑fat cream cheese, room temperature

• 1 cup plain non‑fat Greek yogurt

• ½ cup green enchilada sauce

• 1 (7 oz) can diced green chiles, drained

• ½ teaspoon cumin

• ½ teaspoon chili powder

• ½ teaspoon kosher salt

• 3 cups cooked shredded chicken

• ½ cup part‑skim mozzarella

• ½ cup Monterey Jack cheese, divided

Instructions

1. In a large bowl, whisk together cream cheese, Greek yogurt, green enchilada sauce, diced green chiles, cumin, chili powder, and salt.

2. Stir in shredded chicken, mozzarella, and ¼ cup of Monterey Jack cheese until evenly mixed.

3. Transfer mixture to slow cooker; cook on low for ~2 hours, stirring occasionally if possible.

4. When dip is heated through, set slow cooker to off or warm; move dip to an oven‑safe dish.

5. Top with remaining Monterey Jack cheese and place under broiler until cheese is lightly browned and bubbly.

6. Serve warm with chips, crackers, or raw vegetables.

Tips

• Ensure chicken is shredded finely so dip has even texture and no large chunks.

• Taste before adding extra salt—cheeses and enchilada sauce contribute saltiness.

• Detach broiler step until just before serving so cheese topping remains fresh and melty.

• Use Greek yogurt to reduce fat but retain creaminess.

• Reheat gently in oven or slow cooker to preserve texture.