This easy chicken taco dip has all the goodness of tacos in a fun dip. Make your family happy with this dinner that feels like a party!
Boy howdy, I love dips. Usually they are reserved for parties, which is a real shame because dips are so tasty and fun. This layered chicken taco dip could be served as party fare, but we ate it for dinner. That’s right. What’s the difference between crunchy tacos and chips and dip? Nothing, except one is even more fun than the other. I was going to call this a 6-layer dip, but I didn’t want to restrict your imaginations to only six layers. Maybe you don’t like jalapeños, or maybe you want to add shredded cheese and sliced black olives. Guacamole would be great too if you are going to eat it right away and don’t have to worry about the avocado browning. I encourage you to add or subtract layers to make your dream dip. Now, gather your family around the table, scoop, and smile. There’s a new taco night in town!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 packet fajita seasoning mix or use homemade
- 15 ounces canned black refried beans
- 1/4 cup green salsa optional
- 1 cup fresh salsa drained
- 8 ounces reduced-fat sour cream
- 2 handfuls angel hair cabbage find it with the bagged lettuce at the supermarket
- pickled jalapeños roughly chopped
- 1 bag sturdy tortilla chips
Ingredients
|
Rate this recipe!
|
- In a small bowl, mix olive oil and fajita seasoning together into a paste. Add chicken breasts, and toss to coat. Bake chicken at 350 degrees for 20 minutes OR cook chicken in a skillet over medium-high heat until brown and cooked through.
- Dice chicken into small bite-sized pieces (about ½" cubes), and set aside to cool slightly.
- In a medium bowl, stir together refried beans with green salsa until well combined. (This adds flavor and makes the beans less stiff, but you could leave this step out.) Spread the bean mixture evenly over the bottom of a 13 x 9" pan.
- Place the diced chicken evenly over the bean layer.
- Next, spread the drained salsa over the chicken.
- Carefully spread the sour cream over the salsa.
- Sprinkle the cabbage over the sour cream.
- Arrange the jalapeños over the cabbage layer. Dip and enjoy!
Why not serve it with Fresh Margaritas?
This recipe looks great. I never would have thought to use cabbage.—Rachel
Hi, Rachel! I started using cabbage instead of shredded lettuce to top Mexican dishes a while ago because it is more nutritious than iceberg lettuce, but now I prefer its taste and texture! Thanks so much for visiting and leaving a comment :)
Yum! This looks delicious. I’d have to leave a little corner jalapeño free for my little anti-spicy girl. I have absolutely no problem with delicious dips for dinner!
I meant to say that the reason I put the jalapeños on top is so they are easy to see and avoid. I hope you and your anti-spicy little one love it!
Oh man, I love dips too! I could probably just eat this for dinner!
We did eat it for dinner, and it was delicious! My husband actually wished it was hotter, but he is not a big dip fan in general. It would be easy to heat the beans and chicken though and have cool sour cream and cabbage on top, but I’m happy to eat it at any temperature ;) Thanks for stopping by!
Tacos and margaritas – perfect!
So nice to hear from you, Fiona!
boy howdy, I love it when folks use the phrase “boy howdy” and also when I learn awesome new phrases like “scoop and smile.” :-) Your dip looks amazingly yum, but also healthy! I love the idea of dips, but don’t serve them often as they seem a quick way to pack in the calories. (that said, I’d eat an entire carton of ice cream if given the chance) Thinking chips-and-dip night needs to come to my house, too. My girls will be ever so grateful to Weary Chef.
I aim to please, Liz! I think this is just as healthy as tacos, which is plenty healthy for me. Tell your girls I said, “You’re welcome!” ;)