Cheesy Chicken Enchilada Dip

abountifulkitchen.com

Lisa D

3 to 4 cups chicken cooked and chopped

1 15 oz can drained and rinsed black beans

1 10 oz can rotel drained ( I used mild), or 1 can 10 to 12 oz enchilada sauce, or half of each*

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

Directions at abountifulkitchen.com

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