Step 1

For the bean dip: Preheat the broiler.

Step 2

In a small, ovenproof skillet, heat the butter over medium heat. Add the onion and garlic. Season with salt and pepper, and cook until softened and translucent, 2 to 3 minutes. Add the beans and enchilada sauce, and let simmer until the flavors are combined, 2 to 3 minutes. Mash the beans with the back of a fork.

Step 3

Fold in the sour cream and 1/2 cup of the cheddar jack cheese. Mix well and top with the remaining 1 1/2 cups cheddar jack cheese.

Step 4

Broil the dip until the cheese starts to brown and bubble, 3 to 4 minutes.

Step 5

For serving: Garnish with the tomato, onion, cilantro, avocado, cotija, and sour cream, if you like.

Step 6

Serve hot with tortilla chips on the side.