Description
This Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful dish perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs (or chicken breast)
- 1 teaspoon avocado oil
- 1/2 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cups homemade enchilada sauce or 16 ounce jarred enchilada sauce
- 1/4 cup sour cream (plus more for serving)
- 1/4 cup water
- 15 ounce can low-sodium black beans, rinsed and drained
- 4 corn tortillas, cut into strips
- 4 ounces shredded cheese (Mexican cheese blend, Monterey Jack, or mozzarella, about 1 cup)
- Sliced jalapeño peppers (for topping)
- Chopped fresh cilantro (for topping)
- Sliced avocado (for serving)
- Crema or sour cream (for serving)
- Cilantro lime rice (optional, for serving)
Instructions
- Heat avocado oil in a skillet over medium heat. Add chopped onion, garlic, ground cumin, and kosher salt. Cook while stirring until the onion softens and turns golden brown, about 5 minutes.
- Transfer the sautéed onion mixture to the slow cooker. Add enchilada sauce, sour cream, and 1/4 cup water. Stir well to combine, then fold in the rinsed and drained black beans.
- Nestle the boneless chicken thighs into the sauce mixture in the slow cooker.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and fully cooked through. Shred the chicken directly in the slow cooker using two forks.
- Stir in the corn tortilla strips into the shredded chicken mixture. Sprinkle the shredded cheese evenly over the top, then cover again and cook for an additional 30 minutes or until the cheese is fully melted.
- Garnish the casserole with sliced jalapeños, chopped fresh cilantro, and any optional toppings like crema or sour cream and sliced avocado.
- Serve the enchilada casserole over cilantro lime rice if desired.
Notes
- For extra flavor, add spices like chili powder or paprika.
- Use store-bought enchilada sauce for convenience.
- Customize toppings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Slow Cooker Chicken Enchilada, Chicken Enchilada Casserole, Mexican recipes