Name: Chicken Enchilada Dip
Total time: 4 h 10 min
Yield: Makes 8 Servings
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 ½ 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

Step 1

Spoon 1/2 cup enchilada sauce over bottom of a greased 4-qt. slow cooker. Add enough tortilla pieces to cover sauce.

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Step 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.
Step 3

Cover and cook on Low 4 hours. Place lettuce on plates; top with chicken, beans, and tomatoes. Serve hot.

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Chicken Enchilada Dip

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