Dips are a quick and easy way to get a snack on the table for a crowd in a hurry.   This dip really depends on the enchilada sauce you choose.  I have a favorite that I use to make enchiladas, my Beef Enchilada Dip, and this dip.

This can be assembled the night before and then baked right before it is going to be serves.

What You Need:

I Can Enchilada Sauce

2 Cooked Chicken Breasts

I Can Corn

1 Can Black Beans

4 Cups Shredded Cheddar Cheese


Salt and Pepper

What To Do:

Preheat oven to 375 degrees.  Dice the chicken, drain and rinse the corn and black beans then mix them together.  Sprinkle with salt and pepper. Stir in the cheese and enchilada sauce.  Heat in the oven for about 20 minutes.  If the dip is runny, add more cheese.  Top with cilantro and enjoy.