Mexican-Style Layered Dip

Start by heating a couple of pots and a skillet on medium heat. Into one pot, add the green enchilada sauce, into the other pot add the red enchilada sauce and into 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 it into the skillet. Cook until cooked through, then remove from the heat.

Put the re-fried beans in a microwave safe bowl or another saucepan. Heat them in the microwave or on the stove over medium-low heat until fully cooked.

Now for the assembly. Pull out a large microwave safe bowl (like a deep mixing bowl that’s large enough to hold all of this).

Add the layer of re-fried beans; top with the cooked Spanish rice; layer on the green enchilada sauce, then the green chilies, then half of the cheddar jack cheese. Then layer on the cooked chicken, the red enchilada sauce and finally another layer of cheese. Trust me.

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

Get your chips ready and dive in. Trust me! This dip was a mega hit. Everything you want in a scoop or spoonful of Mexican food, 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!