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Chicken Enchilada Dip

Chicken enchilada dip made in a single skillet with creamy cream cheese, Greek yogurt, and enchilada sauce, topped with melted Mexican blend cheese. Bake until bubbly around the edges and golden, then garnish for a saucy, scoopable texture.
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Prep Time 10 minutes
Cook Time 22 minutes
cooling 3 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 2 cup shredded cooked chicken breast
Red enchilada sauce
  • 1 cup red enchilada sauce
Cream cheese
  • 8 oz reduced-fat cream cheese softened
Plain Greek yogurt
  • 0.5 cup plain Greek yogurt
Mexican blend cheese
  • 1 cup shredded Mexican blend cheese divided
Black beans
  • 0.5 cup canned black beans drained and rinsed
Corn kernels
  • 0.25 cup canned corn kernels drained
Garlic powder
  • 1 tsp garlic powder
Ground cumin
  • 1 tsp cumin
Chili powder
  • 0.5 tsp chili powder
Smoked paprika
  • 0.25 tsp smoked paprika
Salt
  • 1 salt to taste
Black pepper
  • 1 black pepper to taste
Fresh cilantro
  • 2 tbsp fresh cilantro chopped (for garnish)
Jalapeño
  • 1 jalapeño thinly sliced (optional, for garnish)
Baked tortilla chips or veggie sticks
  • 1 baked tortilla chips or veggie sticks for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F (190°C) so it’s ready for a quick bake. Set out a 9-inch oven-safe skillet or baking dish.
  2. Beat the softened reduced-fat cream cheese until smooth in a large mixing bowl. Work it until no lumps remain.
  3. Stir in the plain Greek yogurt, red enchilada sauce, garlic powder, cumin, chili powder, and smoked paprika until fully combined. Mix until the sauce is evenly speckled with spices.
  4. Fold in the shredded cooked chicken breast, canned black beans, canned corn kernels, and 3/4 cup of the shredded Mexican blend cheese. Mix gently so the chicken stays tender.
  5. Season with salt and black pepper to taste. Stop when the mixture tastes balanced and well-seasoned.
Bake and serve
  1. Transfer the mixture into a 9-inch oven-safe skillet or baking dish and spread evenly. Press lightly into an even layer for consistent bubbling.
  2. Top with the remaining 1/4 cup shredded Mexican blend cheese. Spread it across the surface so it melts all over.
  3. Bake at 375°F (190°C) for 20–22 minutes until bubbly around the edges and the cheese is fully melted and beginning to turn golden. Watch for blistered spots on top.
  4. Remove from the oven and let cool for 3 minutes. This helps the dip thicken slightly for scooping.
  5. Garnish with fresh cilantro and jalapeño slices, if using. Serve immediately with baked tortilla chips or veggie sticks.

Notes

For the smoothest dip, beat the softened cream cheese until fully lump-free before adding yogurt and enchilada sauce. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in the oven or microwave until hot and bubbly. Freezing is not recommended because the cream cheese and yogurt can separate when thawed. If you want a lighter version, use part-skim cheese (or a reduced-fat Mexican blend) and increase the Greek yogurt slightly for tang without adding much fat.