Chicken Enchilada Dip

• 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

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.

enchilada sauce, corn tortillas, chicken breasts, sour cream, cheese blend, cream of mushroom soup, shredded iceberg lettuce, black beans, tomatoes

Taken from www.myrecipes.com/recipe/chicken-enchilada-dip (may not work)