1 10ozcan rotel, drained ( I used mild), or 1 can 10-12 oz enchilada sauce, or half of each*
1 12ozsmall bag frozen corn, or 3 large ears fresh corn, cooked and cut off cob
1cupsour cream or 8 oz cream cheese, low fat or regular
4cupsgrated cheese, divided
1/2bunch cilantro, chopped
1small can chopped olives, drained
3stems green onion, chopped
Instructions
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 9x13 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.
Serve immediately.
Notes
-If using cream cheese, bring the cream cheese to room temperature before mixing in.-If you use Rotel, the finished product will not look quite the same as the photo. The photos on this post included the recipe made with half Rotel and half enchilada sauce.