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Enchilada Dip

Ingredients

Scale
  • 1 cup chicken (I used rotisserie)
  • 3/4 cups cream cheese
  • 1 cup Greek yogurt
  • 1 15.5 oz can black beans
  • 1/2 cup frozen corn
  • 1 4.5 oz can green chilis, drained
  • 1 10 oz can rotel, drained
  • 1 10 oz can green enchilada sauce
  • 3 green onions
  • 2 teaspoons cilantro
  • 1 cup shredded Mexican cheese

Instructions

  1. Preheat your oven to 350 degrees
  2. Shred 1 cup of rotisserie chicken into small pieces
  3. Slice your green onions
  4. Combine all of the ingredients into a large bowl and stir together until everything is combined
  5. Transfer to a 7×10 baking dish (if you don’t have that size, it’s no big deal. Don’t go smaller, or it won’t fit, but you can definitely go bigger and just have a thinner dip)
  6. Bake for 20-30 minutes, until the edges of the dip are bubbling
  7. Garnish with extra green onions and cilantro

Find it online: https://www.thegarlicdiaries.com/enchilada-dip/