2cupsfreshly shredded cheddar jack cheeseor any combination of the two
Salt & Pepper
1tablespoonscallions or cilantrofor garnish
Tortilla chipsfor serving
Preheat oven to 375 degrees F.
Heat a large oven-proof skillet (like cast iron) over medium heat. Add ground beef, onion and garlic. Season with salt and pepper. Continue to cook, breaking up chunks beef as you go, until meat is no longer pink. Drain as much grease as possible from the pan (I like to use paper towels to soak it up).
Stir in enchilada sauce, bring to a simmer over medium-low heat for about 5 minutes. Sauce should reduce and thickly coat the meat.
Remove from heat and stir in cream cheese and sour cream until melted and combined.
Stir in half of the cheese. Sprinkle remaining cheese evenly over the top.
Slide skillet into the oven and bake for about 20 minutes, or until cheese is melted and dip is bubbly.
Garnish with scallions or cilantro and serve with tortilla chips for dipping.