Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole

from skinnytaste.com
285 min
6 servings

I’m obsessed with these easy, Slow Cooker Chicken Enchiladas, made with black beans, tortillas, my homemade enchilada sauce, and cheese.

Ingredients

  • 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)
  • 1/4 cup sour cream (plus more for serving)
  • 4 corn tortillas (cut into strips)
  • 15 ounce can low-sodium black beans (rinsed and drained)
  • 4 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup))
  • sliced jalapeño peppers (and chopped fresh cilantro, for topping)
  • sliced avocado
  • crema or sour cream
  • cilantro lime rice

Directions

  1. 1

    Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.

  2. 2

    Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.

  3. 3

    Nestle the chicken in.

  4. 4

    Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.

  5. 5

    Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.

  6. 6

    Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.

  7. 7

    Serve over rice if desired and top with optional sour cream, and avocado.