Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup Greek yogurt or sour cream
  • 1 cup red enchilada sauce
  • 3 cups shredded rotisserie chicken
  • 4 oz canned diced green chiles, undrained
  • 1 cup frozen sweet corn, thawed
  • 15 oz can black beans, rinsed and drained
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1.5 cups Monterey Jack cheese, freshly grated
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper

Instructions:

  1. In a large mixing bowl, whisk the softened cream cheese and Greek yogurt until completely smooth and no lumps remain.
  2. Gradually pour the red enchilada sauce into the cheese mixture along with the smoked paprika, cumin, and cayenne pepper, whisking constantly until a uniform, mahogany-colored emulsion is formed.
  3. Using a rubber spatula, fold in the shredded rotisserie chicken, rinsed black beans, thawed corn, and undrained green chiles.
  4. Add half of the shredded cheddar and half of the Monterey Jack cheese into the mixture and stir until evenly distributed.
  5. Transfer the mixture into a 10-inch cast iron skillet or a 9x9 baking dish, smoothing the top with your spatula.
  6. Top with the remaining shredded cheese and bake for 20 minutes until the edges are bubbling and the cheese has achieved a caramelized crust.