Dips. They are my absolute favorite part of any party. Whether they are made with meat, veggies, or just a simple homemade salsa, you can’t go wrong. The fact that you eat them with chips makes them even better. And this chicken enchilada dip will not disappoint!
I’m usually a sucker for buffalo chicken dip, but I wanted to get a little more creative and went the Mexican-inspired route. I’m sure happy I did because this baked chicken enchilada dip encompasses all those flavors of chicken enchiladas, with the addition of some veggies.
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It makes the perfect party appetizer, especially for game day and football watching. My husband and I have also just enjoyed it as a meal with some chips and veggies on the side. You can’t go wrong!
Why you’ll love this chicken enchilada dip recipe
- the flavors of enchiladas in dip form!
- high in protein – we are using greek yogurt to increase the protein, making this a healthy option even though you can’t tell!
- it makes a perfect appetizer for parties, game day, or just a fun family gathering
What are enchiladas?
Enchiladas are a Mexican dish consisting of a filling (usually meat, cheese, beans, veggies, or a combination) rolled inside corn tortillas, covered with savory enchilada sauce and cheese, and baked in a large dish. They can then be topped with sour cream, guacamole, or diced tomatoes.
Are enchiladas healthy?
Enchiladas usually consist of protein, carbs, and fat. When getting them out at a restaurant, they can be heavy on fat and calories and lower on protein. Of course, they can be enjoyed in moderation, but something to think about if you have specific goals.
But this homemade enchilada dip makes a delicious healthy addition to one’s diet! We aren’t using a ton of cheese in this recipe to keep the fat down. We also added veggies for fiber and micronutrients and greek yogurt for added protein. One serving has 24 grams of protein, 11 grams of carbs, and 11 grams of fat.
Ingredients
- olive oil
- onion
- bell peppers
- cauliflower rice – I like using fresh, but frozen will also work.
- shredded chicken
- greek yogurt
- red enchilada sauce – I love using homemade!
- chili powder
- cheddar cheese
- salt and pepper
How to make chicken enchilada dip
- Preheat the oven to 400 degrees Fahrenheit and grease a baking dish. I used a 1.7-quart au gratin dish, but an 8×8 casserole dish would also work.
- If needed, make the enchilada sauce.
- Make chicken mixture. Heat a large skillet over medium heat. Add oil and let it get hot. Add onion, salt, and pepper and sauté for 3-4 minutes until slightly softened, stirring occasionally. Next add peppers and sauté for another 3 minutes, stirring occasionally. Add cauliflower rice and cook for another 2-4 minutes until soft (time will depend on if you are using fresh or frozen cauliflower rice. Make sure not to overcook the cauliflower rice if using frozen). Turn off the heat.
- Make enchilada dip. Add shredded chicken, enchilada sauce, greek yogurt, chili powder, salt, and pepper, and stir to fully combine. Add the mixture to your greased baking dish, spreading it out evenly. Sprinkle with shredded cheese.
- Bake for 15-20 minutes until bubbling and cheese is melted.
- Enjoy! Top with toppings of choice and serve with chips.
How to make shredded chicken
We usually have shredded chicken in our house at all times. It makes for super easy meals during the week. Here are some ways to make it.
- instant pot – pour water or broth into your pressure cooker to cover the bottom. Add chicken breasts. Then close the lid and make sure it is locked and the valve is set to seal. Set on manual mode for high pressure for 13 minutes. The amount of time will depend on how thick your breasts are. Let the pressure release naturally or turn the valve to venting for quick pressure release. Last, remove and add to a bowl and shred with 2 forks.
- crockpot – pour water or broth into your slow cooker to cover the bottom. Then add chicken breasts. Cook on low for 6-8 hours or high for 3-4 hours. Remove and add to a bowl and shred with 2 forks.
- stovetop – add chicken to a large pot. Cover with 1 inch of water. Bring to a boil and then reduce to a simmer. Let simmer for 10-16 minutes or until internal temperature reaches 165 degrees. Remove and add to a bowl and shred with 2 forks.
How to serve chicken enchilada dip
- tortilla chips
- plantain chips
- crackers
- pretzels
- pita chips
- veggies – carrot sticks, celery sticks, or sliced bell peppers
- stuffed into corn tortillas – it won’t really be a dip anymore, but still delicious!
Storage and reheating
- fridge – let chicken dip cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- freezer – freeze in a large container or in individual servings. Defrost in the fridge or on the countertop. It should last up to 3 months in the freezer.
- reheating – to reheat, place leftover dip in an oven-safe dish, cover with tin foil, and reheat for 20 minutes until warmed through. You can also reheat it in a skillet on the stove.
Substitutions and additions
- olive oil – any neutral oil will work.
- onion – yellow or white will work. Leave out if you don’t like onions.
- bell peppers – any color will work (red, green, yellow).
- cauliflower rice – I like using fresh, but frozen will also work. You can also leave it out if you can’t find it or don’t want it (but I promise you can’t taste it!).
- shredded chicken – I like chicken breasts for this recipe, but chicken thighs will also work. You can also use a store-bought rotisserie chicken.
- greek yogurt – full-fat, low-fat, or fat-free will work. I have used mayonnaise before and it works great. Sour cream will also work. Using mayo and sour cream will add more fat to the recipe.
- red enchilada sauce – you can use store-bought or homemade enchilada sauce. You can also substitute a green sauce to switch up the flavor a little.
- chili powder – feel free to use more or fewer spices. Garlic powder and cumin would be great additions.
- cheddar cheese – any kind of cheese will work. Try pepper jack cheese, colby jack, or monterey jack cheese if you don’t have cheddar. Use dairy-free if needed.
Here are some additions you can add:
- beans – black beans or pinto beans would be a great addition.
- veggies – the more the merrier! Zucchini or chopped spinach would work well.
More healthy dip recipes
- sausage dip with beans and cheese
- baked salsa shredded chicken dip
- hot crab dip with cream cheese
- pineapple cheese ball with pecans
- homemade tzatziki sauce recipe
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Chicken Enchilada Dip
equipment
ingredients
- 1 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 2 cups diced bell peppers (240 grams)
- 2 cups cauliflower rice (200 grams – I like using fresh, but frozen will also work)
- 3 cups shredded chicken (12 ounces)
- 1/2 cup greek yogurt (4 ounces)
- 3/4 cup red enchilada sauce
- 1 tablespoon chili powder
- 3/4 cup shredded cheddar cheese (2 ounces)
- salt and pepper, to taste
- for topping – fresh cilantro, sliced jalapenos, sliced avocado, sour cream…
- for serving – tortilla chips, veggies…
instructions
- Preheat the oven to 400 degrees Fahrenheit and grease a baking dish. I used a 1.7-quart au gratin dish, but an 8×8 casserole dish would also work.
- If needed, make the enchilada sauce.
- Make chicken mixture. Heat a large skillet over medium heat. Add oil and let it get hot. Add onion, salt, and pepper and sauté for 3-4 minutes until slightly softened, stirring occasionally. Next add peppers and sauté for another 3 minutes, stirring occasionally. Add cauliflower rice and cook for another 2-4 minutes until soft (time will depend on if you are using fresh or frozen cauliflower rice. Make sure not to overcook the cauliflower rice if using frozen). Turn off the heat.
- Make enchilada dip. Add shredded chicken, enchilada sauce, greek yogurt, chili powder, salt, and pepper, and stir to fully combine. Add the mixture to your greased baking dish, spreading it out evenly. Sprinkle with shredded cheese.
- Bake for 15-20 minutes until bubbling and cheese is melted.
- Enjoy! Top with toppings of choice and serve with chips.
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notes
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Did you change this recipe? It was dairy free and paleo! Has greek yogurt and cheese now?
Hi, A. Yes, there is a note in the recipe card that the recipe was recently updated and to use mayo instead of greek yogurt and leave off the cheese to make it dairy-free. Those were the only updates. Hope that helps!
Another delicious dish. Enjoyed last night for an easy low key Friday night dinner. I didn’t have any plain cauliflower rice, so I used Trader Joe’s Mexican cauliflower rice, and still added the veggies
Oh yum, that sounds so good! Thanks for trying it Mary and glad you enjoyed it!
My family of 4 loves this one! I wish I’d bought toppings – but it’s delicious as-is straight from the oven and has great flavor. I also like that it could be a great taco or burrito filling too!
So glad to hear the whole family loved it! Definitely would be delicious like that too. Thanks, Laura!
I made this for the first time. Really easy to prepare, just measure everything out first. A definite keeper!!!
Glad you enjoyed Nancy, thanks for trying it!
Made it for the Super Bowl and it was a hit! It was easy to convert to crock pot so I could keep it hot the whole game. I also didn’t sauté the veggies before putting in crock pot and it was perfect. In hindsight, I could have put in raw chicken to make a truly one pot dish.
Love how you made this in the crockpot and glad everyone loved it! Thanks for trying it Jill!!
This was so delicious! It made enough for a couple days and we ate it on salad, in tortillas, by itself…it was great all the ways! And I love that it’s loaded up with veggies 😍
Yay, I love hearing all those ways you used it! Thank you for trying it Hailey and glad you enjoyed!
So delicious! Made for super bowl Sunday when I was doing a whole30 and so many people were surprised that I could eat it and that it was whole30 compliant because it is SO delicious! Highly highly highly recommend.
Yay! That makes me so happy! And I love when people have no idea it’s Whole30. Glad you enjoyed it and thanks for trying it Katie!