Heat a medium cast-iron skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is charred in spots, about 5 minutes. Stir in the chicken, beans, corn, enchilada sauce, cumin, and half the cheese. Increase the heat to medium-high and bring to a simmer; remove from the heat. Sprinkle with the remaining cheese. Broil until brown and bubbly, 3-5 minutes. Garnish with the sour cream and cilantro. Serve with corn chips.
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|Serving Size: 1 Serving (1111g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 866 (53%)|
|Amt Per Serving||% DV|
|Total Fat 96.2g||128 %|
|Saturated Fat 57.1g||285 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 367.2mg||113 %|
|Sodium 1364.1mg||47 %|
|Potassium 3222.2mg||85 %|
|Total Carbohydrate 105.6g||31 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 105.2g|
|Protein 91g||130 %|
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Calories per serving: 1637
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