Chicken Enchilada Dip

Name: Chicken Enchilada Dip
Ingredients: 2 (10-oz.) cans mild enchilada sauce; 10 (6-inch) corn tortillas, torn into 3-inch pieces; 4 cups shredded cooked chicken breasts; 1 1/2 cups sour cream; 1 (12-oz.) package shredded Colby-Jack cheese blend, divided; 1 (10 3/4-oz.) can cream of mushroom soup; 8 cups shredded iceberg lettuce; 1 (15-oz.) can black beans; 3 tomatoes, diced

9 ingredients

3 steps

Ingredients

2 (10-oz.) cans mild enchilada sauce
10 (6-inch) corn tortillas, torn into 3-inch pieces
4 cups shredded cooked chicken breasts
1 1/2 cups sour cream
1 (12-oz.) package shredded Colby-Jack cheese blend, divided
1 (10 3/4-oz.) can cream of mushroom soup
8 cups shredded iceberg lettuce
1 (15-oz.) can black beans
3 tomatoes, diced

Directions

1

Spoon 1/2 cup enchilada sauce over bottom of a greased 4-qt. slow cooker. Add enough tortilla pieces to cover sauce.
2

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.
3

Cover and cook on Low 4 hours. Place lettuce on plates; top with chicken, beans, and tomatoes. Serve hot.