Skinny Green Chile Chicken Enchilada Dip

By á-160091

Ingredients

• 4 ounces low fat cream cheese, room temperature
• 1 cup plain non fat Greek yogurt
• 1/2 cup green enchilada sauce
• 7 ounce can diced green chiles
• 1/2 t. cumin
• 1/2 t. chili powder
• 1/2 t. kosher salt
• 3 cups cooked chicken, shredded
• 1/2 cup part skim mozzarella
• 1/2 cup monterey jack cheese, divided

Details

Servings 8
Preparation time 10mins
Cooking time 130mins
Adapted from reciperunner.com

Preparation

Step 1

Can you believe it’s less than two weeks until Christmas!! I don’t know about you, but I still have so much to do. My shopping has barely even started, I still have a ton more cookies I want to make, and I have more Christmas movies to watch than days to watch them in. The one thing I have completed is the recipe for the perfect dip to serve and that dip is this incredibly addicting

Now back to what I have completed, this Skinny Green Chile Chicken Enchilada Dip. Holy cow you guys, you have got to make this! I’m pretty sure I could have eaten all of it by myself! You know what the great thing about this Mexican inspired dip is? It’s super easy to make, hello slow cooker! It’s much lower in fat then your average dip. Instead of sour cream and full fat cream cheese, I replaced them with low fat cream cheese and plain non fat Greek yogurt. While there is obviously cheese in this I opted to use monterey jack and part skim mozzarella, both of which contain less fat and calories than cheddar. Serve this dip with your favorite tortilla chip, cracker, or even some veggies. If by some strange reason there are leftovers of the Skinny Green Chile Chicken Enchilada Dip, they just happen to make a terrific filling for enchiladas or burritos!

In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles, and spices.

Place all of the ingredients in the slow cooker and cook on low for 2 hours.

Oh yum!! We have friends coming this weekend, I might have to make some of this for us to snack on!

how far in advance can you make this?

Hi Paula! The dip itself heats in the slow cooker for about 2 hours or until it is bubbly. You could however mix everything up the night before and bake it in the oven if you prefer. I would probably bake it at 375 degrees for 30 minutes or until it’s bubbly. Turn the broiler on for the last few minutes if you want the cheese to be golden and crispy. Hope this helps!

YUM! I love that you made a skinny version of a chicken green chile dip AND that it’s a slow cooker recipe. Genius! We have an appetizer-only meal for Christmas Eve dinner and I’m definitely going to have to make this!

Enter Email Address to Subscribe

Enter Email Address to Subscribe