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15 minutes
25 minutes
40 minutes
- 8 ounces cream cheese, softened
- 1 (10 ounce) can red enchilada sauce
- 2 1/2 cups shredded cooked chicken
- 1 (15 ounce) can black beans, drained
- 1/2 cup fresh, canned, or frozen corn kernels
- 1/2 cup salsa
- 6 corn tortillas, cut into bite size pieces
- 1 1/2 cups shredded Cheddar cheese, divided
- 2 Tablespoons sliced black olives
- Preheat your oven to 375°F (190°C) for the perfect baking temperature.
- Combine softened cream cheese and enchilada sauce in a bowl. Add chicken, black beans, corn, salsa, tortilla pieces, and 1/2 cup Cheddar cheese. Mix until well combined.
- Transfer the mixture into a generously greased casserole dish or a deep, oven-safe cast iron skillet. Sprinkle the remaining Cheddar cheese and black olives on top.
- Cook in the oven, already warmed, until hot all the way through, approximately 25 minutes. Enjoy promptly.
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