Slow Cooker Chicken Enchilada Dip

Ingredients

• 2 cups shredded pepper Jack cheese (about 6 ounces)
• 2 cups shredded medium-sharp Cheddar cheese (about 6 ounces)
• 1 tablespoon cornstarch
• 4 cups shredded chicken from 1 rotisserie chicken
• 12 ounces cream cheese, at room temperature
• 1/2 cup sour cream, plus 1 tablespoon more for topping
• 1 cup medium-spicy red enchilada sauce
• One 4-ounce can hot diced green chiles, undrained
• 4 scallions, whites and light green parts chopped, dark green tops thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chile powder
• 1/4 teaspoon kosher salt
• 3/4 cup shredded extra-sharp Cheddar
• Chopped fresh cilantro, for garnish
• Lime wedges and hot sauce, for serving
• Tortilla chips and corn chips, for dipping

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