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.
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.