- First Layer:
- 1 (15 ounce) can corn
- 1 (15 ounce) can creamed corn
- 1 (8 ounce) container non-fat sour cream
- 1/2 cup low-fat ricotta cheese
- 1 (8 ounce) package dry corn bread mix
- Second Layer:
- 1 rotisserie chicken, shredded
- 1 cup shredded Cheddar cheese
- 1/2 cup enchilada sauce, or more as needed
- 1 (7 ounce) package Wholly Guacamole dip
- Mix all together all first layer ingredients in a casserole dish.
- Bake at 350 for 30 minutes or until firmed. Take out of oven, poke fork holes all around it.
- Pour 1/2 cup of red enchilada sauce. Top with Shredded Rotisserie Chicken and shredded cheese.
- Put back in oven until cheese melts (5 to 10 minutes). Top with Wholly Guacamole dip and serve!