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.

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.

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.

Garnish with remaining sour cream, pico de gallo, scallions and cilantro.