Mexican Style Layered Dip Recipe

My wife fell ill to the good ‘ol flu bug this past holiday season. It was not happy times by any means, and she was laid up in bed for days. As I had planned out a great meal, days in advance of her falling ill, I continued with my plan and had family over. The meal turned out well, and I felt bad as my wife was not able to join in on the festivities. When she began to perk up, I decided to make a few comforting appetizers for her, which I thought she would love, and boy did she (and I) ever! Once I decided to make was a spin on a Mexican style layered dip. I’ve been craving Mexican food of any kind, and Tex-Mex in particular, and so I wanted to come up with something that incorporated all of the awesomeness on a plate of standard Mexican fare. Welcome the Mexican style layered dip.

Mexican Style Layered Dip

Let’s get started.


  • 14 oz can red enchilada sauce
  • 14 oz can green enchilada sauce
  • 15 oz  can of refried beans
  • 4 oz can of green chilies
  • 5 oz box of La Preferida Spanish rice, cooked by directions
  • 2 boneless, skinless chicken breasts, cubed
  • 3 cups of cheddar jack cheese, shredded
  • 1 tbsp canola oil
  • salt and pepper to taste
  • Tortilla chips

Start by heating up a couple of pots, and a skillet on medium heat. To one pot, add the green enchilada sauce, to another pot add the red enchilada sauce, and to the skillet add the canola oil.

Warm the sauces through, just until they bubble, then reduce the heat to low.

Season your cut up chicken breasts with salt and pepper, then add to the skillet. Cook until cooked through, then remove from the heat.

Heat your refried beans in the microwave, or to another pot on the stove, until fully cooked.

How to make a Mexican layered dip recipe

Now for the assembly.

To a microwave safe bowl, large enough to hold all of this, or use a baking dish and cook in the oven, your call.

Add the layer of refried beans, top with the cooked Spanish rice, layer the green enchilada sauce, the green chiles, then the a layer of cheddar jack cheese, the cooked chicken, then the red enchilada sauce, and finally another layer of cheese.

Trust me.

Heat in the microwave, or oven until the top layer of cheese is nice and bubbly, allowing the rest to cook through, again.

Get your chips ready and dive in.


This dip was a mega hit. Everything you wanted in a scoop or spoonful of Mexican food and perfectly balanced with just the right spice and textures.

If you are looking for a crowd pleaser, give this Mexican layered dip a try. I’m certain you will love it!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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