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.
Let’s get started.
- 14 oz can red enchilada sauce
- 14 oz can green enchilada sauce
- 15 oz Â 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.
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.
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!