Chicken Enchilada Dip Recipe

Name: Chicken Enchilada Dip Recipe
Total time: 250 min
Ingredients: Vegetable Cooking Spray; 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; 10 (6-inch) corn tortillas, torn into 3-inch pieces; 1 (12-oz.) package shredded Colby-Jack cheese blend, divided; 1 (10¾-oz.) can cream of mushroom soup; 8 cups shredded iceberg lettuce; 1 (15-oz.) can black beans; 3 tomatoes, diced

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This slow-cooker dip turns a classic weeknight dinner dish, Chicken Enchiladas, into an appetizer that is perfect for your next weekend fiesta or game day gathering. The best part about this dip recipe? Only 10 minutes of hands on prep time and then your slow cooker will take if from there, which will give you the rest of the day to prepare for your guests. The layers of corn tortillas will cook into this dish and thicken it. You won't see them after they're cooked, but you will taste their authentic Mexican flavor in every bite. If you are short on time, you can always pick up a rotisserie chicken at the store to save some time. The creamy and cheesy chicken will serve as the perfect base for the beans and tomatoes. While the dip is still warm, cover the bottom of your serving plate with lettuce and top with chicken, followed by the beans and tomatoes. Make sure you have plenty of tortilla chips to serve with this dip, because your guests will want to enjoy every last bite.

By Southern Living Editors

Published on January 17, 2017

Active Time:

10 mins

Total Time:

4 hrs 10 mins

Yield:

8 servings

Ingredients

Vegetable Cooking Spray
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
10 (6-inch) corn tortillas, torn into 3-inch pieces
1 (12-oz.) package shredded Colby-Jack cheese blend, divided
1 (10¾-oz.) can cream of mushroom soup
8 cups shredded iceberg lettuce
1 (15-oz.) can black beans
3 tomatoes, diced

Directions

Spoon ½ cup enchilada sauce over bottom of a greased 4-qt. slow cooker. Add enough tortilla 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 ½ 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 4 hours. Place lettuce on plates; top with chicken, beans, and tomatoes. Serve hot.