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Seven Layer Chicken Enchilada Dip
tablespoons butter or margarine
box Hamburger Helper™ cheesy enchilada
can (15 oz) Progresso™ black beans, drained, rinsed
cups chopped deli rotisserie chicken
can (16 oz) Old El Paso™ refried beans
cup sour cream
cup shredded Mexican cheese blend or Cheddar cheese (4 oz)
cup chopped pickled jalapeño chiles
Tortilla chips, as desired
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.
Reduce heat. Cover and simmer 20 minutes, stirring frequently. Stir in chicken; cover and remove from heat. Let rest 5 minutes.
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.
Add sliced ripe olives, diced green chiles or pepperoncini peppers for more toppings.
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