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Start by heating a couple of pots and a skillet on medium heat.
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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.
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3
Warm the sauces through, just until they bubble, then reduce the heat to low.
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4
Season your cut up chicken breasts with salt and pepper, then add it into the skillet.
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Cook until cooked through, then remove from the heat.
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Put the re-fried beans in a microwave safe bowl or another saucepan.
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Heat them in the microwave or on the stove over medium-low heat until fully cooked.
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Now for the assembly.
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Pull out a large microwave safe bowl (like a deep mixing bowl thats large enough to hold all of this).
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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.
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Then layer on the cooked chicken, the red enchilada sauce and finally another layer of cheese.
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Trust me.
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Heat in the microwave until the top layer of cheese is nice and bubbly, allowing the rest to cook through, again.
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Get your chips ready and dive in.
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Trust me!
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16
This dip was a mega hit.
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Everything you want in a scoop or spoonful of Mexican food, perfectly balanced with just the right spice and textures.
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If you are looking for a crowd-pleaser, give this Mexican layered dip a try.
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Im certain you will love it!
