Safe to say, you guys went nuts for this Buffalo Chicken Dip for One. I mean, I can hardly blame you. Super simple to throw together, high in protein, low in fat and carbs, and perfectly dippable. Since that was such a hit, I began brainstorming other quick, but macro-friendly dips I could add to the blog. This Creamy Chicken Enchilada Dip was at the top of my list!

The Inspiration

I got the idea for this recipe from one of my favorite dinners, Creamy Verde Enchiladas. I’ve made it many ways in the past, with full-fat sour cream and plenty of melty cheese to a more macro-friendly (but still delicious version) with greek yogurt and Joseph’s lavash wrap for the tortillas. But, that meal calls for more prep than is feasible for lunchtime, so this dip was the perfect alternative to get those flavors in.

The Ingredients

1. Chicken. This is what gives the dip a lot of its protein. I discussed this in the buffalo chicken dip recipe, but I like to use the Kirkland canned chicken from Costco. If canned chicken isn’t your thing, you can easily sub out any shredded chicken you have on hand (rotisserie chicken would work beautifully!). Also, I would like to mention that all canned chicken is not the same. Personally I wouldn’t use another brand besides Costco’s!
2. Green Enchilada Sauce. This ingredient helps give the dip its classic enchilada flavor. I used a traditional heat for this recipe, but if you are sensitive to heat, a mild version might work well for you.
3. Diced Green Chiles. I like adding these to give a little zip and some texture to the dip. They are also super low calorie. I used 15 g, and they added less than 5 calories to the whole dish. Plus, the green chiles help give the dip some enchilada flair.
4. Laughing Cow Cheese Wedge. A wedge of laughing cow helps give the dip some creaminess and some cheesy flavor. I used the light swiss version, but I’m thinking the pepper jack would also work great in here!
5. Greek Yogurt. This helps give some extra creaminess to the dip. If you’ve made the buffalo chicken dip, you’ll notice there is less greek yogurt in this dip. The reason for that is because the dip is already much more saucy thanks to the enchilada sauce.
6. Taco Seasoning. The taco seasoning helps to add a little spice to the dip. I used just 1/4 tsp, but you can add more if you’d like.
7. Hot Sauce. Speaking of spice, this dip is actually fairly mild on its own. Feel free to add a few dashes of hot sauce, to taste. I personally love the extra heat!
8. Cheese. What’s a dip without some cheese? As always, you can add extra if you’re feeling it, but keep in mind the macros will change.

A little tip about the ingredients: you will have to open up a can for some of the ingredients above and you won’t use all of the can (or even that much of it!). What I like to do is transfer the remaining ingredients into a plastic container and keep them in the fridge. The leftovers will be there ready to go the next day when you want to make the dip again. HA!

To Make

There are a couple of options for making this dip. You can broil it in the oven in a shallow baking dish. The broiler helps the dish to get heated through quickly, and it also gives the cheese a beautiful charred look. Or, if you’re looking for a quicker prep,  you can heat it in the microwave for 30-second intervals until heated through. Remember to give everything a good stir in between.

For serving, you can use regular tortilla chips, lavash chips, air fried tortillas, etc. You can also keep this super low carb by serving it on a bed of greens or with veggie dippers. I’m thinking bell peppers would be especially good for this dip! I personally like to eat mine with lavash chips and a big green salad on the side.

The Macros

Macros for the entire dip are rounded to 8F/6C/31P or 224 calories. Wow, just wow!