A delicious creamy chicken enchilada dip made with grilled chicken, cream cheese, corn, enchilada sauce, and pepper jack cheese. It's baked to perfection and topped with green onions. Perfect for chips and dip!
1: Season chicken thighs with salt and pepper.
2: Grill chicken thighs until they reach 165 degrees internal temperature.
3: In a bowl, mix together chopped grilled chicken, softened cream cheese, corn, green enchilada mix, shredded pepper jack cheese, Greek yogurt or sour cream, and Hatch Chile bacon ranch dip.
4: Pour the mixture into a cast iron pan.
5: Cover with more pepper jack and some cheddar cheese.
6: Bake at 350 degrees for 20 minutes.
7: Top with green onions before serving.
