Chicken Enchilada Dip
Perfect for parties, luncheons, or football on Sunday's.
2 can(s)(10-ozs each) mild green chile enchilada sauce
10(6") corn tortillas, torn into 3" pieces
4 cpulled cooked chicken breasts
1 1/2 csour cream
1 pkg(12-ozs) shredded colby-jack cheese blend, divided
1 can(s)(10.75-ozs) cream of mushroom soup
8 cshredded iceberg lettuce
1 can(s)(15-ozs) black beans
How to Make Chicken Enchilada Dip
- 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.