INGREDIENTS
2 cups
shredded rotisserie chicken
1 cup
cooked white rice ((minute rice works great here))
1 14.5 ounce can
black beans, rinsed and drained
1 10 ounce can
Old El Paso mild enchilada sauce
1 cup
corn kernels ((from a can or frozen))
1/3 cup
sliced green onions
2 tsp
ground cumin
1/2 cup
sour cream
2 1/2 cups
cheddar cheese (, divided)
Tortilla chips for dipping