Skinny Green Chile Chicken Enchilada Dip
A lighter, creamy chicken enchilada dip made with Greek yogurt, green chiles, enchilada sauce, cheeses, and shredded chicken—perfect with chips, crackers or veggies.
Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
- 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
In a large bowl, whisk together cream cheese, Greek yogurt, green enchilada sauce, diced green chiles, cumin, chili powder, and salt.
Stir in shredded chicken, mozzarella, and ¼ cup of Monterey Jack cheese until evenly mixed.
Transfer mixture to slow cooker; cook on low for ~2 hours, stirring occasionally if possible.
When dip is heated through, set slow cooker to off or warm; move dip to an oven‑safe dish.
Top with remaining Monterey Jack cheese and place under broiler until cheese is lightly browned and bubbly.
Serve warm with chips, crackers, or raw vegetables.
-
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.