Slow Cooker Chicken Enchilada Casserole
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
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
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
Nestle the chicken in.
- 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
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
Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
- 7
Serve over rice if desired and top with optional sour cream, and avocado.
Slow Cooker Chicken Enchilada Casserole
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