Mexican Cheesy Chicken Dip

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Penzeys

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Ingredients

1 lb. shredded, cooked chicken; browned ground beef; or cooked chorizo sausage

1 TB. olive oil

1 Cup chopped red onion (1 medium onion)

1 green bell pepper, diced

1 TB. minced fresh garlic (or 1 tsp. dried MINCED GARLIC)

1 15.5 oz. can black beans, drained

1 15.5 oz. can pinto beans, drained

1 16 oz. bag frozen corn kernels

1/8 oz. can enchilada sauce (or 8 oz. tomato sauce + 2 tsp. REGULAR CHILI POWDER)

1 Cup salsa

1/4 Cup chopped fresh cilantro (or 1 TB. dried CILANTRO)

1-2 tsp. ADOBO SEASONING

1 tsp. FAJITA SEASONING

1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste

6 oz. package grated Monterey Jack cheese (11/2 cups if you are grating your own)

6 oz. package grated sharp cheddar cheese (11/2 cups if you are grating your own)

2 Cups diced tomato (2 large tomatoes)

1 Cup sour cream

1/2 Cup chopped fresh cilantro

1 avocado, chopped

tortilla chips for dipping

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