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Creamy Chicken Enchilada Dip

A lighter take on creamy chicken enchiladas, in an easy to make dip form!

Ingredients

  • 1 laughing cow cheese wedge (I used swiss, but pepper jack would also work great!)
  • 50 g Non-Fat Greek Yogurt
  • 85 g shredded chicken (I used the Kirkland canned chicken, drained)
  • 30 g Green Enchilada Sauce
  • 15 g diced green chiles
  • 1/4 tsp taco seasoning, or more, to taste
  • 14 g shredded cheese of choice ( I used cheddar)
  • hot sauce, to taste

Instructions

For Broiling

  • Turn your oven to the broil setting on "high." In a microwave-safe dish, heat the laughing cow cheese wedge for 15 seconds until easily spreadable. Add in the yogurt, chicken, enchilada sauce, diced green chiles, taco seasoning and hot sauce, if desired. Stir until evenly combined. Place in a small, shallow baking dish, top with shredded cheese, and place under the broiler. Broil until the dip is heated through and the cheese starts to bubble and brown.

For the Microwave

  • Combine all ingredients in a microwave-safe bowl. Place in the microwave for 30-second intervals, stirring after each addition, until the dip is heated through.

Notes

Macros for the entire dip are rounded to 8F/6C/31P or 224 calories. 
To find the dip on MyFitnessPal search for "How We Macro Creamy Chicken Enchilada Dip."