Chicken Enchilada Dip

This delicious chicken enchilada dip is so versatile it can be converted into a full meal with little to no effort. Layer it over a salad, make tacos or burritos out of it with your tortillas, or turn it into quesadillas or enchiladas filling. Either way it's sure to be a crowd-pleaser! 

Ingredients

FOR THE DIP

• 8 ounces Sutter Buttes Salsa Verde Sauce
• 11 ounces canned corn, drained
• 1 can chopped tomatoes, drained
• 15 ounces black beans
• ½ cup chopped cilantro
• 4 chopped green onions
• 2 jalapeños (either with seeds and ribs removed for less hot or left in for a little spice)
• 3 tablespoons Sutter Buttes Taco Seasoning
• 7 ounces chopped green chilies, drained
• 8 ounces cream cheese, softened
• 1½ pounds shredded chicken
• 8 ounces of shredded cheddar cheese or Mexican blend cheese (hold back 3 ounces)

FOR GARNISH

• Chopped Green onions
• Diced Jalapeños
• Extra shredded cheese
• Chopped cilantro