Skinny Chicken Enchilada Dip

I am all about chips and dip/salsa. I absolutely LOVE it!

I am always on the look out for some new dip recipes and I discovered his recipe from A Spicy Perspective. Make sure you head over to her page for the original recipe and awesome photos.

The Stuff

  • 16 ounce can Old El Paso Traditional Refried Beans (or fat free)
  • 2 – 10 ounce cans Old El Paso Red Enchilada Sauce (or one 19 ounce can)
  • 8 ounces Market Pantry Light Cream Cheese
  • 1 1/4 cups Market Pantry Reduced Fat Mexican-Style Shredded Cheese, separated
  • 2 cups chopped cooked chicken
  • Scallions or cilantro for garnish

Do it

  1. Preheat the oven to 350 degrees F. Spread the Old El Paso Refried Beans in the bottom of a 8-9 inch baking dish. Cover the beans with chopped chicken. Then top the chicken with 1 cup shredded cheese.
  2. 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.
  3. 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.


It’s addicting so proceed with caution! 🙂



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