Common Cuisine |

Adventures In Everyday Cooking

Seven Layer Taco Dip

Monday Aug 20, 2007

This is one of my all-time favorite party foods. For some reason, though, I always forget to buy the chips. Make sure you don’t do the same!

  • 1 can bean dip, refried beans, or pureed black beans
  • 1 avocado, diced* (or mashed in a bowl with a fork)
  • 1 cup sour cream, with 2 tsp taco seasoning mix (1/2 packet) stirred in
  • 1 1/2 cups shredded Cheddar and/or Monterey Jack cheese
  • 2 med chopped tomatoes
  • 2 green onions, chopped
  • 1 4 oz can sliced black olives
  • 1 bag corn chips

In a shallow dish (a pie plate will work well), layer above ingredients (except chips) in the order given. For best effect use a clear glass dish. Serve with chips.

*To dice an avocado, cut it in half and remove the pit. Slice into the flesh, not through the skin, making a grid pattern. Scoop out the flesh with a spoon.


Layered Chicken Enchiladas

Sunday May 6, 2007

Here I have turned classic enchiladas into a layered dish, thereby relaxing the need for an exact count of how many enchiladas each person might want. This is one of those dishes I never make just a single recipe of. Either I make two and freeze one, or I double or triple the recipe for a crowd.

  • ½ cup sour cream
  • 2 cups shredded cheese
  • 5 green onions, chopped
  • 1 (10 oz) can enchilada sauce
  • 8 tortillas
  • 2 cups chopped, cooked chicken
  • ½ tomato, chopped
  • 8 black olives, sliced (optional)

Preheat oven to 350°.

In medium bowl, combine sour cream, cheese, and green onions. Pour enchilada sauce into a shallow dish. Cut tortillas into quarters.

Dip one-third of wedges into enchilada sauce, and layer in bottom of 2 qt casserole dish. Layer one-third of chicken on top of tortillas. Layer one-third of sour cream-cheese mixture on top of chicken.

Repeat layers two more times. Pour remainder of enchilada sauce on top. Top with chopped tomatoes and olives. Bake for 20-30 minutes, until bubbly in middle.

Serves 4-6.