Instructions

• Preheat oven to 325°F. Coat a 9-inch quiche dish or deep-dish pie plate with cooking spray and set aside.
• Place 8 oz cream cheese, 1 cup of the Mexican blend cheese (reserve the remaining 1 cup for topping), 14 oz creamed corn, 8 oz diced tomatoes, 1/2 cup sour cream, 2 cloves minced garlic, and 1 tsp chili powder into a food processor or blender.
• Pulse/process the mixture until almost smooth, stopping to scrape down the sides as needed.
• Transfer the processed mixture to a mixing bowl and stir in 1 1/2 cups shredded chicken by hand. Season with salt to taste.
• Spoon the mixture into the prepared greased dish, spreading it evenly.
• Sprinkle the reserved 1 cup Mexican blend cheese evenly over the top.
• Drizzle 1 tsp olive oil over the cheese and place the dish in the preheated oven.
• Bake at 325°F for 45 minutes, until heated through and the top is melted and lightly browned.
• Remove from the oven and let rest for a few minutes, then garnish with desired toppings (sour cream, olives, cilantro, etc.) and serve.