Ingredients:

  • 8 oz Neufchâtel cheese, softened
  • 1/2 cup plain non-fat Greek yogurt
  • 1 cup red enchilada sauce
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 2 cups shredded rotisserie chicken breast
  • 4 oz diced fire-roasted green chiles, undrained
  • 1 cup black beans, rinsed and drained
  • 1/2 cup frozen sweet corn, thawed
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the 225g of softened Neufchâtel and 120ml of Greek yogurt in a large mixing bowl. Note: Using a hand mixer for 30 seconds makes this incredibly airy.
  2. Pour in the 240ml of enchilada sauce, 1 tsp smoked paprika, and 1/2 tsp cumin.
  3. Whisk vigorously until the mixture is uniform and pale orange.
  4. Add the 250g of shredded chicken, 115g of green chiles (with their liquid), 170g of black beans, and 75g of corn.
  5. Stir gently with a spatula until every piece of chicken is coated.
  6. Fold in half of the cheddar and half of the Monterey Jack. Note: Putting cheese inside ensures every scoop is stretchy.
  7. Transfer the mixture to your skillet or baking dish and smooth the top.
  8. Sprinkle the remaining cheese evenly over the surface.
  9. Bake at 190°C (375°F) for 10 minutes until the cheese is bubbling and the edges sizzle.
  10. Remove from the oven and immediately drizzle with 1 tbsp lime juice.
  11. Scatter the red onion and cilantro over the top until the aroma of fresh herbs rises.