INGREDIENTS
1 tsp
olive oil
1
small onion (diced)
1 clove
garlic (minced)
2 cups
shredded chicken
1 15 ounce can
pinto beans
1 cup
frozen fire-roasted or regular corn (thawed and drained)
1 cup
red enchilada sauce
2 tsp
ground cumin
3 cups
shredded Monterey jack cheese
Sour cream and chopped fresh cilantro (for garnish)
Corn chips (for dipping)