Chicken Enchilada Dip

Ingredients

• 1 cup black beans 
• 28 ounce canned tomatoes diced canned
• 2  chipotle chilies in adobo sauce 
• 1 cup regular corn 
• 1 teaspoon cumin toasted
• 1 cup enchilada sauce 
• 1 clove garlic grated
• 1 cup montery jack cheese shredded
• 1 tablespoon oil 
• 1 small onion diced
• 1 teaspoon oregano 
• 4 servings salt and pepper to taste
• 1 cup cheddar cheese shredded
• 0.5 pound meat from a rotisserie chicken shredded cooked

Equipment

• food processor
• frying pan
• oven
• baking pan

Directions

1. Mix the chicken, enchilada sauce, beans, corn and half of the cheese, place in a baking dish and sprinkle on the remaining cheese.
2. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.
3. Heat the oil in a pan over medium heat.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and cumin and saute until fragrant, about a minute.Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.