7 Layer Mexican Dip

Hubby’s birthday is tomorrow, so I thought I’d make him something extra special.  We all love this 7 Layer Mexican Dip – it’s easy to make and has a beautiful presentation.  I hope you enjoy it as well!

• 1 large can bean dip (or 1 can refried beans)
• 3 avocados, mashed & seasoned w/lemon juice, garlic salt, & Cavender’s Seasoning (or use a container of guacamole dip)
• Mix together:
  8oz sour cream
  1 cup mayonnaise (I use Miracle Whip)
  1 package taco seasoning
• 1 large bunch green onions, chopped fine
• 2 medium tomatoes, chopped & seeded (or use cherry tomatoes – halved)
• 1 can chopped ripe olives, drained
• 6 oz cheddar or colby cheese, grated

On a large platter or shallow dish, spread in layers, in order given, starting with bean dip/refried beans.

Allow to sit for several hours or overnight before serving to allow flavors to blend. Serve with tortilla chips.

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Make your own Taco Seasoning

Store this excellent taco seasoning in a mason jar or other container with a tight-fitting lid.  Making it from scratch is much cheaper than buying the little packages at the store.   I usually make a bunch of this at a time.  Buy your spices in bulk at discount clubs such as Sam’s and you’ll save even more.

6 teaspoons chili powder
4 1/2 teaspoons ground cumin
5 teaspoons paprika
3 teaspoons onion powder
3 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon dehydrated onion
1/4 teaspoon ground oregano

Combine everything in a jar with a tight-fitting lid. Shake/mix well. Store for 6 months to 1 year at least.  Makes about 1/2 cup.

7 teaspoons = (1) 1.25oz package of taco seasoning.   I also use a couple shakes of hot sauce. You could add some cayenne pepper also (1/8 to 1/4 teaspoon), but we haven’t missed it in this recipe.

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Creamy Chicken Enchiladas

1 – recipe of my enchilada sauce
1 can cream of chicken soup
1 – 8oz container sour cream

Mix this well. Reserve about 2 cups for sauce – set aside. To the remaining mixture, add:

2 cups cooked, cubed chicken breast
1 cup shredded cheese (we like cheddar best) (you’ll need 2 cups of cheese total – see below)

Mix well. Spoon about 1/4 cup of mixture into 12 flour tortillas. Roll tortillas and place seam side down into a 9×13 pan. (Preheat oven to 350 degrees.)

To the reserved mixture, add 1/4 cup milk for sauce. Stir until smooth. Spoon sauce over the top of the enchiladas. Top with 1 cup shredded cheddar cheese. Cover pan with foil and bake for 30-35 minutes until hot and bubbly.

Makes 12 enchiladas. YUM! 😀

(Please note – this is an original recipe by me, and may not be posted elsewhere or sold in a collection. Copyrighted by me, 2008 to current.)

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