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Layered Chicken Taco Dip - Perfect party food or fun twist on taco night! | The Weary Chef #mexican #dip

Layered Chicken Taco Dip

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This layered Mexican dip can be served for dinner or at a party. Use sturdy chips to stand up to all the yummy layers.

  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 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


  1. 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.
  2. Dice chicken into small bite-sized pieces (about ½” cubes), and set aside to cool slightly.
  3. 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.
  4. Place the diced chicken evenly over the bean layer.
  5. Next, spread the drained salsa over the chicken.
  6. Carefully spread the sour cream over the salsa.
  7. Sprinkle the cabbage over the sour cream.
  8. Arrange the jalapeños over the cabbage layer. Dip and enjoy!
  • Author: Andi
  • Prep Time: 10
  • Cook Time: 20
  • Category: Main
  • Cuisine: Mexican