Wholesome Enchilada Dip – Match Foodie Finds

Whether you’re making this for game day or as a main dish, this Healthy Enchilada Dip recipe requires only one dish and 35 minutes of your time. It’s truly one of our go-to dip recipes. Plus, it packs 33g of protein per serving. 🤩

This healthy enchilada dip is a Fit Foodie reader favorite. It’s one of our best healthy ground chicken recipes because it’s flavor-packed, high-protein, and made with just one pan!

Fan-Favorite Enchilada Dip

When I dip you dip we dip…are we still saying that in 2024?! This healthy enchilada dip is an OG Fit Foodie recipe that got a gorgeous photo upgrade, and we’ve said it once and will say it again til forever: this dip needs to be added to your next party menu! It’s saucy and meaty and bean-y and cheesy…basically, everything you’ve ever wanted in a dip. If you’ve ever tried our Mexican ground beef skillet, then I know you’re going to love this one.

As a fellow enchilada lover, you know that the star of the recipe is the enchilada sauce. Well, good news for you is that you can choose any enchilada sauce your heart desires. You can make your own (might we recommend our homemade enchilada sauce 😏) or buy your favorite at the store. Some of our go-tos are:

Healthy Enchilada Dip Ingredients

• Ground chicken: we recommend ground chicken, but any kind of ground meat will work. Use what you have on hand.
• Garlic and onion: amp up the flavor of your ground meat with garlic and onion.
• Beans: you need 2 cans of beans. We’re using black beans and pinto beans, but honestly any variety of canned bean will do the trick. The beans + ground chicken are your protein powerhouses in this recipe (a whopping 33g per serving!).
• Corn: corn out of the can is perfect for this recipe, but if you have it fresh off the cob…even better!
• Green chilis: we’re using canned green chilis in this dip, but if you’re looking to amp up the heat, feel free to substitute for jalapeños. 🤩
• Enchilada sauce: use your favorite store-bought or make your own.
• Shredded cheese: top your enchilada dip generously with shredded cheese, and broil it to cheesy perfection.

How to Make This Healthy Enchilada Dip

As you know, this recipe only requires one pan and one pan only! That means the Instructions are rather simple:

1. Cook chicken: Add ground chicken, onion + spices to your skillet, and sauté until the chicken is fully cooked.
2. Add veggies and beans: Add in the corn, beans, green chilis, and enchilada sauce, and toss them all together to coat every bite in enchilada sauce.
3. Broil: Cover your delicious enchilada dip in shredded cheese, and broil it to melty, cheesy perfection (which only takes 1-3 minutes). Then get dipping with tortilla chips immediately 😋 😋 😋

It’s as easy as 1, 2, 3! And, clean-up is a breeze because you only dirtied one pan.

Storage Directions

Fridge: Let your enchilada dip cool completely. Then, transfer into a glass container. Will last in the fridge for up to 3-5 days.

Freeze for Later

This is a great recipe to freeze for later! Hold off on adding the cheese and then let the dip cool completely. Transfer into a freezer-safe, gallon-size bag and then remove as much air as possible. Seal and freeze for up to 3 months. Pour into an oven-safe dish once thawed, and sprinkle with cheese. Broil as directed, and enjoy.

More of our Favorite Dip Recipes

Healthy Enchilada Dip Recipe

Need a crowd-pleasing appetizer recipe for game day or a party? Look no further than this healthy enchilada dip. It’s made with ground chicken, two types of beans, enchilada sauce, and topped with shredded cheese.

Prep:20 minutes minutes

Cook:15 minutes minutes

Total:35 minutes minutes

Fat 13

Carbs 51

Protein 33

Ingredients

• 1 lb. ground chicken
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ large white onion diced
• 3 cloves garlic minced
• 15 oz. black beans drained and rinsed
• 15 oz. pinto beans drained and rinsed
• 1 cup frozen corn thawed
• 4 oz. canned green chilis
• 16 oz. enchilada sauce
• 1 cup shredded Mexican-style cheese blend

Instructions 

• Heat a large skillet over medium/high heat. Add the ground chicken to the skillet and season with salt, cumin, and chili powder to the chicken. Cook for 2-3 minutes.

• Add the onion and garlic to the chicken and toss to combine. Cook for an additional 2-3 minutes.

• Next, add the black beans, pinto beans, corn, chilis, and enchilada sauce. Toss until all of the ingredients are coated in enchilada sauce. Bring to a gentle simmer and cook for 2-3 minutes.

• Turn the oven to broil and remove the pan from the heat. Cover the top of the enchilada dip with cheese and transfer to the oven.

• Broil for 1-3 minutes until golden brown. Remember every oven is different, so timing will vary by oven.

• Remove from the oven. Garnish with cilantro and serve with tortilla chips.

Tips & Notes

• Ground chicken can be substituted with ground turkey, ground beef, or ground pork.
• We used black beans and pinto beans, but you can use any type of beans.
• Feel free to add diced sweet potatoes in step #3, just simmer the dip for double the amount of time until the sweet potatoes are fork tender.
• This recipe was updated in April 2024. HERE is the original healthy enchilada dip recipe.

Nutrition facts

Calories: 438kcal Carbohydrates: 51g Protein: 33g Fat: 13g Fiber: 15g Sugar: 6g