If my family had their way, we’d have something cheesy for dinner every single night. I can pile extra vegetables into a dish, even add in some un-favourite ones, and as long as there’s a good amount of cheese, they’ll eat it up without complaint. I created this when I contemplating making enchiladas one night but came to the realization that really, it’s actually just the filling and toppings that everyone really loves, right? This dip captures all the best flavours of enchiladas, and it takes just moments to prepare. I’ve made it with leftover roast beef, turkey and chicken and all three variations have been delicious - you can even make it with sliced deli meat! For a vegetarian version, you could easily omit the meat or replace it with cubed tofu or textured vegetable protein. As a bonus, you can assemble this dish up to 48 hours ahead, then cover it and refrigerate until ready to bake. Serve it up as either a main course or an appetizer and you just might hear comments like this one from my husband, who said, "this just might be the best thing I've ever eaten."
Put cream cheese in a medium sized, microwave-safe mixing bowl. Gently heat over medium power for about 30 seconds, until cream cheese is softened.
Add enchilada sauce to cream cheese and stir to blend well.
Add green pepper, white parts of diced green onions, diced tomatoes, black beans, corn, meat, and spices. Stir to blend well.
Add cheese and stir once more.
Transfer mixture into four two-cup oven safe ramekins, or one larger casserole dish.
Bake at 350F until the entire dish is bubbling (about 20 minutes for smaller size; 25 – 30 minutes for larger).
Remove from oven and sprinkle top with green parts of diced green onions. Serve with lime wedges, a dollop of sour cream if you like and tortilla chips for scooping up all the goodness.
Makes four generous individual servings or serves 8 as an appetizer.