Chicken Enchilada Dip Recipe

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.

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

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.




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