Layered Chicken Nacho Dip

Name: Layered Chicken Nacho Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 can(s) refried beans, 16 oz.; 1 can(s) Rotel diced tomato & green chilies -mild, med or hot; 8 slice Velveeta cheese; 1 rotisserie chicken, deboned; 8 oz sour cream; 1 can(s) black olives sliced; 1 c green onions chopped; tortilla chips

By Ashley Gunderson
@Smashley

I created this on a Sunday to have for the Chicago Bears game. I just wanted something different. It turned out really good and it's super easy!

Blue Ribbon Recipe

This dip is going to be a HUGE hit at your next football party or tailgate. It can be prepared in a snap. I really like the addition of chicken and not beef in these nachos - it makes these really good. The Test Kitchen

Rating:

★★★★☆ 3 votes4

Comments:

16 Comments

Prep:

10 Min

Cook:

5 Min

Method:

Microwave

Ingredients

Add to Grocery List

1 can(s)

refried beans, 16 oz.
1 can(s)

Rotel diced tomato & green chilies -mild, med or hot
8 slice

Velveeta cheese
1

rotisserie chicken, deboned
8 oz

sour cream
1 can(s)

black olives sliced
1 c

green onions chopped
·

tortilla chips

How to Make Layered Chicken Nacho Dip

Step-by-Step

Spread refried beans in the bottom of a microwave safe dish.
Sprinkle 1/2 can of Rotel on top of the beans.
Use the slices of Velveeta cheese to cover the beans and Rotel. Put in the microwave for 2-3 minutes until the cheese melts and the beans are warm.
Layer the pulled chicken, sour cream, green onions, black olives and remaining Rotel.
Serve with tortilla chips. I like the scoops best. Would probably be good with Fritos as well.