Mexican Cheesy Chicken Dip

• 1 lb shredded cooked chicken
• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1 green bell pepper, diced
• 1 tablespoon minced fresh garlic
• 1 (15 1/2 ounce) can black beans
• 1 (15 1/2 ounce) can pinto beans
• 1 (16 ounce) bag frozen corn kernels
• 1 (8 ounce) can enchilada sauce
• 1 cup salsa
• 1/4 cup chopped fresh cilantro
• 1 -2 teaspoon adobo seasoning
• 1 teaspoon fajita seasoning mix
• 1/2 teaspoon ground pepper
• 6 ounces shredded monterey jack cheese
• 6 ounces shredded sharp cheddar cheese
• Garnishes
• 2 cups diced tomatoes
• 1 cup sour cream
• 1/2 chopped fresh cilantro
• 1 avocado, diced

1. Preheat oven to 350 Fahrenheit.
2. Grease a 9x13 panand set aside.
3. Heat the oil in a skillet over medium-high heat.
4. Add the onion, bell peper, and garlic and cook until softened.
5. In a large bowl combine the chicken, cookedvegetables, beans, corn, enchilada sauce, salsa, cilantro, adobo seasoning, fajita seasoning and pepper.
6. Mix well.
7. Spoon half the mixture into pan.
8. In a seperate bowl combine the cheeses.
9. Sprinkle half the cheese mixture over the chicken/vegetable mixture that is in the pan.
10. Top with the remaining chicken/vegetable and then op that with the rest of the cheese.
11. Bake for 30 minutes.
12. Let stand for 5 minutes and top with your garnishes.
13. Serve with chips.

chicken, olive oil, red onion, green bell pepper, fresh garlic, black beans, pinto beans, corn kernels, enchilada sauce, salsa, fresh cilantro, fajita seasoning mix, ground pepper, cheese, cheddar cheese, tomatoes, sour cream, fresh cilantro, avocado

Taken from www.food.com/recipe/mexican-cheesy-chicken-dip-416568 (may not work)