Skinny Chicken Enchilada Dip #lowcarb #lowfat #healthy
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5 from 11 votes

Skinny Chicken Enchilada Dip

Skinny Chicken Enchilada Dip Recipe - A Low Carb and Low Fat version of our favorite Mexican snack! Serve with raw vegetables or veggie chips.
Prep Time8 mins
Cook Time30 mins
Total Time38 mins
Course: Dip, Snack
Cuisine: Mexican
Servings: 12
Calories: 177kcal
Author: Sommer Collier


  • 16 ounces Old El Paso Traditional Refried Beans (1 can) or fat-free
  • 2 cans Old El Paso Red Enchilada Sauce (10-ounce cans) or one 19-ounce can
  • 8 ounces light cream cheese
  • 1 1/4 cups reduced-fat Mexican-style shredded cheese, separated
  • 2 cups chopped cooked chicken
  • Scallions or cilantro for garnish
  • baked veggie chips


  • Preheat the oven to 350 degrees F. Spread the Old El Paso Refried Beans in the bottom of a 8- or 9-inch baking dish. Cover the beans with chopped chicken. Then top the chicken with 1 cup shredded cheese.
  • Place the cream cheese in a food processor (or blender.) Puree to soften. Then add in the Old El Paso Red Enchilada Sauce and puree until smooth.
  • Pour the creamy enchilada sauce over the shredded cheese. Bake for 30 minutes. Then pull the dip out of the oven and sprinkle the top with the remaining 1/4 cup shredded cheese. Garnish with fresh chopped scallion or cilantro if desired. Serve warm with baked veggie chips or raw vegetables.



Serving: 12ounces | Calories: 177kcal | Carbohydrates: 5g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 365mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 0.7mg