chicken enchilada dip
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.
prep time
10 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
8 serving(s)
Ingredients
- 2 cans (10-ozs each) mild green chile enchilada sauce
- 10 - (6") corn tortillas, torn into 3" pieces
- 4 cups pulled cooked chicken breasts
- 1 1/2 cups sour cream
- 1 package (12-ozs) shredded colby-jack cheese blend, divided
- 1 can (10.75-ozs) cream of mushroom soup
- 8 cups shredded iceberg lettuce
- 1 can (15-ozs) black beans
- 3 - tomatoes, diced
How To Make chicken enchilada dip
-
Step 1Spoon 1/2 cup enchilada sauce over bottom of a greased 4 quart slow cooker. Add enough tortillas pieces to cover sauce.
-
Step 2Stir 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.
-
Step 3Cover and cook on LOW for 4 hours. Place lettuce on plates; top with chicken, beans, and tomatoes. Serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Dips
Tag:
#Quick & Easy
Keyword:
#Crock Pot
Keyword:
#Slow-cooker
Keyword:
#dips
Keyword:
#enchilada
Keyword:
#chicken
Keyword:
#mexican
Keyword:
#quick easy
Ingredient:
Chicken
Method:
Slow Cooker Crock Pot
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes