CHEESY CHICKEN ENCHILADA DIP RECIPES

Steps:

• Preheat the oven to 500°F.
• Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
• Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
• Transfer the onion  mixture to a large bowl; set aside the hot skillet.
• Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
• Fold in the tortillas, chicken, and beans until thoroughly coated.
• Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
• Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.

Steps:

• Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.
• Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.