Low Carb Green Chile Chicken Enchilada Dip (Lean & Green)

This is my kitchen tested version of an Optavia
Lean & Green recipe. It is very tasty and simple
to make and may be served as an appetizer or
as a main dish with a salad on the side.

 
 Ingredients:

olive or avocado oil cooking spray

4 ounces low fat cream cheese, at room temperature

1 cup fat free Greek yogurt

1/4 cup canned green enchilada sauce

7 ounce can diced green chiles in water

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon sea salt or pink Himalayan salt

1 pound cooked chicken breasts, shredded

1/2 cup shredded part skim mozzarella cheese

1/2 cup shredded low fat Monterey jack cheese or 2 light mini Babybel cheeses**

Method:

Preheat oven to 350*. Lightly grease a 9 inch square baking dish or small casserole dish. Set aside. 

In a large bowl, whisk together the cream cheese, yogurt, enchilada sauce, entire can of green chiles and spices. Stir in the chicken, mozzarella cheese and 1/4 cup of the Babybel cheeses.

Layer the mixture evenly into the prepared casserole or baking dish. zzzzsprinkle the remaing 1/4 cup of cheese over the top and bake for 35 to 45 minutes, or until the dip is fully heated and the top is lightly browned.

Serve with celery sticks. Serves 4. 

**When I can't find low fat jack cheese, I use light mini Babybel cheeses instead. (If you are not following a low fat meal plan, full fat cheeses may be used.)

Each serving equals: 1 lean protein, 1 healthy fat, 1/2 green serving & 3 condiments (Add 1 1/4 cups celery sticks to make 3 complete green servings.)

Nutritional info per serving (with celery & light Babybel cheese), approximately: 360.5 calories ~ 10.21 grams fat ~ 15 grams carbs ~ 12.6 grams net carbs ~ 50 grams protein

Nutritional info per serving (without celery), approximately: 352 calories ~ 10.14 grams fat ~ 13 grams carbs ~ 11.5 net carbs ~ 49.6 grams protein

Notes:

The original recipe cooked in a slow cooker, on low, for 2 hours and then transfered to a baking dish to finish cooking under a broiler. I decided that baking the dip was simpler and less messy.

Tip: This can be made in the crockpot, and transfered to a baking dish, a day, or two, before serving. Top with the 1/4 cup of cheese and bake, uncovered, for 25 minures (or until completely warmed) before serving.

If  you are serving this to people who are not following  low carb meal plan, this dip can also be served with tortilla chips.

I served this low carb dip, and several full carb appetizers, at a family gathering ~ The Green Chile Chicken Enchilada Dip was everyone's new favorite!