1hr · 10 servings Ingredients: For the Chicken Chips: • 2 boneless, skinless chicken breasts • 3 cups tortilla chips, crushed • 2 cups all-purpose flour • 1 tablespoon cumin • 2 teaspoons kosher salt • Oil, for frying For the Enchilada Dip: • 2 Tbsp Olive oil • 1 poblano pepper, seeded and chopped • 1/2 medium white onion, chopped • 3 cloves garlic • 1 cob sweet corn, removed from cob • 8 ounces red enchilada sauce • 1 can green chiles • 4 ounces cream cheese • 1 cup cheddar cheese, plus more for topping • 1/4 cup sour cream • 2 tablespoons chopped cilantro Instructions: For the Chicken Chips: • Slice chicken breast into 1/4-inch slices and then into triangles. • Season with salt, cumin and cayenne. Dredge in seasoned flour, then egg, then crushed tortilla chips