Mexican Cheesy Chicken Dip - cooking recipe

Ingredients

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

Preparation

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