Enchilada Dip
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 6 1x
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
- Preheat your oven to 350 degrees
- Shred 1 cup of rotisserie chicken into small pieces
- Slice your green onions
- Combine all of the ingredients into a large bowl and stir together until everything is combined
- 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)
- Bake for 20-30 minutes, until the edges of the dip are bubbling
- Garnish with extra green onions and cilantro
Find it online: https://www.thegarlicdiaries.com/enchilada-dip/