Mix together refried beans, sour cream, enchilada sauce and 1 cup cheese in a slow cooker. Cook on high for 1 to 2 hours or low for 3 to 4 hours stirring occasionally. During the last 30 minutes, sprinkle remaining cheese over the bean dip and allow to melt.
For the tortilla chips: fill a high-sided skillet with an inch of oil. Heat over medium heat. Once hot, add flour tortillas, about 6 at a time, and fry on each side until golden and crispy. They fry quickly and can burn fast so keep a close eye on them. Remove to a paper towel lined plate and sprinkle with flaky kosher salt immediately. Serve with dip right away.