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Between church, work, and family parties, my wife and I attend our share of pot lucks. We’ve brought a wide variety of things to these, but I think this new recipe is one of our favorites!

For our monthly get together with my wife’s family, the theme was “dips”. We, in true procrastinator fashion, waited until Friday night to pick what we were going to do (the party was Sunday). We decided on two – a crab dip (coming soon!) and this…

It takes all the favorite parts of the best enchilada, and put it in dip form to eat with chips! The dip was a hit, and my year old niece especially loved it. She begged her parents for thirds!

Its not as hard to make as it sounds like it would be! Of course, we make it with our homemade refried beans which add a little more time, but otherwise its pretty dump and go!

Layered Chicken Enchilada Dip

Appetizer, Beans, Cheese, Chicken, Comfort Foods, Dinner, Dip, Meals for a Crowd, Mexican, Sides

Layered Chicken Enchilada Dip

Ingredients

1 1/2 lbs boneless, skinless chicken thighs
1 Anaheim pepper
5 cups enchilada sauce
1 batch of Pressure Cooker Refried Beans*
1 cup sour cream
1/4 cup green onion, chopped
3 cups shredded pepper jack cheese

Instructions

Cut up the chicken into 2″ pieces. Finely chop Anaheim pepper. Place the chicken, pepper, and enchilada sauce in a slow cooker. Cook on high for 2 hours. Stir, and then cook on low for an additional 4 hours.
Using two forks, shred the chicken and mix it thouroughly into the sauce.
Preheat your oven to 350 degrees Fahrenheit.
Place a few spoonfuls of sauce onto the bottom of a 9×13 baking pan. Spread half of the refried beans over the sauce, making it smooth and even.
Layer on half of the chicken and sauce, making it even. Layer on the rest of the beans, smoothing down, and then top with the remaining chicken and sauce.
Place pan in the oven for 25 minutes or until heated through. Remove from oven and allow to cool for about 10 minutes.
Spread sour cream evenly over the pan. Sprinkle on green onion, followed by the cheese. Serve hot with tortilla chips.

Notes

*If you don’t want to make your own beans, you can use one can of refried black beans per layer.

What is your go to potluck dip? Let us know in the comments!!

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

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When it comes to eating cheap, beans and rice are the obvious go to. Buying canned beans can be easy too, but the sodium in those is ridiculous! So what is the solution? Taking forever to boil beans to make a side from those dry things that come in the bag?

That may have been the answer before we got our Instant Pot. I cannot sing the praises of this electric pressure cooker enough! There are so many recipes you can simplify by using one of these! Though they seem like they can be pricey, they go on sale all the time and are TOTALLY worth it!

This week, we used ours to make some refried beans. We bought the dry beans in bulk and they were soooooo cheap! Those plus a few spices we had on hand and BAM!

My sister-in-law compared them to Taco Bell’s discontinued beans. We used them in a yummy Layered Chicken Enchilada Dip (recipe coming soon!) and the whole family loved them!

While soaking the beans before hand makes them cook up faster, it isn’t necessary.

Pressure Cooker Refried Beans

Beans, Comfort Foods, Meals for a Crowd, Mexican, Pressure Cooker, Sides, Vegetarian

Pressure Cooker Refried Beans

Ingredients

1 cup of black beans
2/3 cup pinto beans
1/3 cup kidney beans
6 cups of water
4 TBS butter
1 TBS garlic powder
1 TBS onion powder
1 TBS sea salt
1 TBS lemon juice

Instructions

Mix dry beans in a large bowl. Cover beans in water up to 2 inches above them. Soak overnight, or at least 12 hours*.
Drain beans and place them in the electric pressure cooker. Add in 6 cups of clean water. Place lid on cooker, making sure vent is in sealed position. Cook on manual high pressure mode for 8 minutes*. Allow pressure to release manually.
Drain excess liquid from beans. Using an immersion blender, begin breaking up the beans.
Break butter into 8 1/2 tablespoon pieces. Add butter gradually, using the immersion blender to blend beans into a chunky texture. Add in garlic powder, onion powder, salt, and lemon juice. Blend until desired texture and spices are completely combined.

Notes

*If you don’t want to soak the beans overnight, cook them on high pressure for 35 minutes, allowing pressure to release naturally.

Serve this up with chips, or use it as a side for your next taco night! Or, use it like we did in a dip or casserole! (recipes coming soon!)

Don’t see a recipe you want to see? Send us a suggestion! We’d love to learn how to make a new recipe just for you!