Chicken Enchilada Dip

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:
Recipe from Southern Living

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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. 1. Spoon 1/2 cup enchilada sauce over bottom of a greased 4-qt. slow cooker. Add enough tortilla pieces to cover sauce.
  2. 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. 3. Cover and cook on Low 4 hours. Place lettuce on plates; top with chicken, beans, and tomatoes. Serve hot.
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