CHICKEN ENCHILADA DIP

Chicken Enchilada Dip image

My secret to this recipe is use corn tortillas. They cook into this dish and thicken it. you won't see them after they're cooked, but you will still taste their authentic Mexican flavor. Perfect for parties, luncheons, or football on Sunday's.

Provided by Tammy Raynes @Tammy_Raynes

Categories Dips

Number Of Ingredients 9

Ingredients

2 can(s) (10-ozs each) mild green chile enchilada sauce
10 - (6") corn tortillas, torn into 3" pieces
4 cup(s) pulled cooked chicken breasts
1 1/2 cup(s) sour cream
1 package(s) (12-ozs) shredded colby-jack cheese blend, divided
1 can(s) (10.75-ozs) cream of mushroom soup
8 cup(s) shredded iceberg lettuce
1 can(s) (15-ozs) black beans
3 - tomatoes, diced

Steps:

Spoon 1/2 cup enchilada sauce over bottom of a greased 4 quart slow cooker. Add enough tortillas pieces to cover sauce.
Stir together chicken, sour cream, 2 cups cheese, and soup. Spread 2 cups chicken mixture over tortilla pieces. Top with tortilla pieces to cover. Drizzle with 1/2 cup enchilada sauce. Repeat layers twice, ending with tortilla pieces, and remaining enchilada sauce. Sprinkle with remaining 1 cup cheese.
Cover and cook on LOW for 4 hours. Place lettuce on plates; top with chicken, beans, and tomatoes. Serve hot.

*** Explore more Chicken Enchilada Dip Recipes »

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