Seven Layer Chicken Enchilada Dip

Seven Layer Chicken Enchilada Dip 2 tablespoons butter or 2 tablespoons margarine 1 box Hamburger Helper cheesy enchilada 1 3/4 cups water 1 cup milk 1 (15 ounce) can black beans, drained, rinsed 2 cups chopped deli rotisserie chicken,or what ever chicken you have on hand 1 (16 ounce) can refried beans 1 cup sour cream 1 cup shredded Mexican blend cheese (4 oz.) or 1 cup cheddar cheese ( 4 oz.) 1/4 cup chopped pickled jalapeño chilies 1 tomatoes, diced tortilla chips, as desired In 10-inch skillet, melt butter over medium heat. Stir in uncooked rice (from Hamburger Helper box). Continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, milk, seasoning mix (from Hamburger Helper box) and black beans. Heat to boiling. Reduce heat. Cover and simmer 20 minutes, stirring frequently. Stir in chicken; cover and remove from heat. Let rest 5 minutes. Meanwhile, spread refried beans on 14-inch serving platter. In small bowl, mix sour cream and topping (from Hamburger Helper box). Spread over beans. Top with hamburger mixture, cheese, jalapeño chilies and tomato. Serve with tortilla chips. This recipe was shared by Old El Paso®. Tips: Add sliced ripe olives, diced green chilies or pepperoncini peppers for more toppings.