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chicken enchilada dip

Tammy_Raynes avatar
Recipe by
Tammy Raynes
@Tammy_Raynes
Natchitoches, LA

My secret to this recipe is use corn tortillas. They cook into this dish and thicken it. you won't see them after they're cooked, but you will still taste their authentic Mexican flavor. Perfect for parties, luncheons, or football on Sunday's.

yield 8 serving(s)
prep time 10 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For chicken enchilada dip

  • 2 can
    (10-ozs each) mild green chile enchilada sauce
  • 10
    (6") corn tortillas, torn into 3" pieces
  • 4 c
    pulled cooked chicken breasts
  • 1 1/2 c
    sour cream
  • 1 pkg
    (12-ozs) shredded colby-jack cheese blend, divided
  • 1 can
    (10.75-ozs) cream of mushroom soup
  • 8 c
    shredded iceberg lettuce
  • 1 can
    (15-ozs) black beans
  • 3
    tomatoes, diced

How To Make chicken enchilada dip

  • 1
    Spoon 1/2 cup enchilada sauce over bottom of a greased 4 quart slow cooker. Add enough tortillas 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 for 4 hours. Place lettuce on plates; top with chicken, beans, and tomatoes. Serve hot.
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