Chicken Enchilada Dip

Chicken Enchilada Dip Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

 

The corn tortillas cook into this dish and thicken it. You won't see them after they're cooked, but you will taste their authentic Mexican flavor.

Yield:

Makes 8 Servings
Total time: 4 Hours, 10 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 10 Minutes
Total: 4 Hours, 10 Minutes

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

Preparation

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.

Note:

Our Best Slow Cooker Suppers,

Southern Living

November 2013
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