Ingredients:

• 2 tablespoons vegetable oil
• 1 small red onion, sliced
• 2 teaspoons ground cumin
• 3 cups shredded rotisserie chicken
• 1 (10-ounce) can green enchilada sauce
• 1 (7-ounce) can roasted green chiles
• 1 cup sour cream, divided
• 1 (9.25-ounce) bag Fritos^® Original Corn Chips
• 2 cups shredded cheddar cheese, divided
• 1/2 cup pico de gallo
• 4 scallions, sliced
• 1/2 bunch of cilantro, roughly chopped
   

How to make it:

1. Preheat the oven to 400 degrees. Heat a 12-inch cast iron skillet over medium heat. Add the oil and stir in the onion, sautéing until soft, about 5-7 minutes. 
2. Add the cumin and cook for an additional minute. Stir in the chicken, enchilada sauce and chilis. Allow to simmer until thick, about 5 minutes.
3. Fold in 1/2 cup of sour cream, 1 cup of cheddar cheese and 1 ½ cups of Fritos^® Original Corn Chips and stir until melted. Top with a layer of the remaining Fritos^® and a layer of cheese. Bake for 10 minutes, until the cheese is melted and bubbly.
4. Garnish with remaining sour cream, pico de gallo, scallions and cilantro.