Super Bowl Sunday is just couple of Sundays away, and you will definitely want to pull out this recipe for a Baked Enchilada dip!
Si Foster from A Bountiful Kitchen shares the recipes to take your salsa bar to the next level.
Cheesy Chicken Enchilada Dip
3-4 cups chicken, cooked and chopped
1 15 oz can drained and rinsed black beans
1 10 oz can rotel ( I used mild)
1 12 oz small bag frozen corn (or 3 large ears fresh corn, cooked and cut off cob)
1 cup sour cream or 8 oz cream cheese, low fat or regular
4 cups grated cheese, divided
½ bunch cilantro, chopped
1 small can chopped olives, drained
3 stems green onion, chopped
Lightly grease the pan used for baking
Turn oven to 375 and place rack in center of oven.
In a large bowl, mix the chicken, black beans, Rotel, corn (do not thaw), sour cream or cream cheese and 2 cups of the grated cheese.
Divide into two- 9 inch pie plates or one 9×13 or similar size baking dish.
Top with remaining grated cheese.
Bake for 15-20 minutes (uncovered) or until bubbly and cheese is melted.
Remove from oven, top with fresh cilantro, chopped green onions and chopped olives.