Seven Layer Chicken Enchilada Dip

• 2 tablespoons butter or margarine
• 1 box Hamburger Helper cheesy enchilada
• 1 3/4 cups water
• 1 cup milk
• 1 can (15 oz.) Progresso black beans, drained, rinsed
• 2 cups chopped deli rotisserie chicken
• 1 can (16 oz.) Old El Paso refried beans
• 1 cup sour cream
• 1 cup shredded Mexican cheese blend or cheddar cheese (4 oz.)
• 1/4 cup chopped pickled jalapeno chilies
• 1 tomato, diced
• Tortilla chips, as desired

1. In 10-inch skillet, melt butter over medium heat.
2. Stir in uncooked rice (from Hamburger Helper box).
3. Continue cooking 2 to 3 minutes or until rice starts to brown.
4. Stir in water, milk, seasoning mix (from Hamburger Helper box) and black beans.
5. Heat to boiling.
6. Reduce heat.
7. Cover and simmer 20 minutes, stirring frequently.
8. Stir in chicken; cover and remove from heat.
9. Let rest 5 minutes.
10. Meanwhile, spread refried beans on 14-inch serving platter.
11. In small bowl, mix sour cream and topping (from Hamburger Helper box).
12. Spread over beans.
13. Top with hamburger mixture, cheese, jalapeno chilies and tomato.
14. Serve with tortilla chips.
15. This recipe was shared by Old El Paso.

butter, hamburger, water, milk, black beans, deli rotisserie chicken, beans, sour cream, cheese, jalapeno chilies, tomato, tortilla chips

Taken from www.foodnetwork.com/recipes/seven-layer-chicken-enchilada-dip.html (may not work)