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Seven Layer Chicken Enchilada Dip

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  • Prep 15 min
  • Total 45 min
  • Servings 12
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Layered dip with flavors of an enchilada--made easy with Hamburger Helper® mix.
By Betty Crocker Kitchens
Updated Jul 19, 2013
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Ingredients

  • 2 tablespoons butter or margarine
  • 1 box Hamburger Helper™ cheesy enchilada
  • 1 3/4 cups water
  • 1 cup milk
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 cups chopped deli rotisserie chicken
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 cup sour cream
  • 1 cup shredded Mexican cheese blend or Cheddar cheese (4 oz)
  • 1/4 cup chopped pickled jalapeño chiles
  • 1 tomato, diced
  • Tortilla chips, as desired

Steps

  • 1
    In 10-inch skillet, melt butter over medium heat. Stir in uncooked rice (from Hamburger Helper box). Continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, milk, seasoning mix (from Hamburger Helper box) and beans. Heat to boiling.
  • 2
    Reduce heat. Cover and simmer 20 minutes, stirring frequently. Stir in chicken; cover and remove from heat. Let rest 5 minutes.
  • 3
    Meanwhile, spread beans on 14-inch serving platter. In small bowl, mix sour cream and topping (from Hamburger Helper box). Spread over beans. Top with hamburger mixture, cheese, jalapeño chiles and tomato. Serve with tortilla chips.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add sliced ripe olives, diced green chiles or pepperoncini peppers for more toppings.

Nutrition

Nutrition Facts are not available for this recipe
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