Description
This Slow Cooker Chicken Enchilada Casserole is a comforting, flavorful dish made with tender chicken thighs, black beans, enchilada sauce, and melted cheese. Prepared in a slow cooker, it’s an easy, hands-off recipe perfect for a hearty dinner, topped with fresh jalapeños, cilantro, and optional avocado and sour cream for extra creaminess.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless skinless chicken thighs or chicken breast
- 1/2 medium onion, chopped
- 2 garlic cloves, finely chopped
Seasonings and Sauces
- 1 teaspoon avocado oil or olive oil
- 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
Other Ingredients
- 4 corn tortillas, cut into strips
- 15 ounce can low-sodium black beans, rinsed and drained
- 4 ounces shredded cheese (Mexican cheese blend, Monterey Jack, or mozzarella; about 1 cup)
Toppings and Serving Suggestions
- Sliced jalapeño peppers
- Chopped fresh cilantro
- Optional: sliced avocado
- Optional: crema or sour cream
- Optional: cilantro lime rice
Instructions
- Cook aromatics: Heat the oil in a skillet over medium heat. Add the chopped onion, garlic, ground cumin, and kosher salt, cooking and stirring until the onion softens and browns, about 5 minutes.
- Combine in slow cooker: Transfer the cooked onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water and stir to combine thoroughly. Fold in the rinsed and drained black beans until coated evenly.
- Add chicken and cook: Nestle the boneless skinless chicken thighs into the sauce mixture. Cover the slow cooker and cook on high for about 3 to 4 hours or on low for about 6 to 7 hours until the chicken is tender and thoroughly cooked.
- Shred chicken: Using two forks, shred the cooked chicken directly in the slow cooker, mixing it into the sauce and bean mixture.
- Add tortillas and cheese: Stir in the tortilla strips into the mixture, then top with the shredded cheese. Cover the slow cooker again and cook for an additional 30 minutes, or until the cheese is fully melted.
- Garnish and serve: Once the cheese has melted, garnish the casserole with sliced jalapeño peppers and chopped fresh cilantro. Serve hot, optionally over cilantro lime rice, and top with extra sour cream and sliced avocado if desired.
Notes
- If using chicken breast instead of thighs, the weight watchers points reduce from 7 to 5 pts.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave before serving.
- To make this recipe in a pressure cooker or Instant Pot, follow steps 1 to 4, cook on high pressure for 20 minutes, then natural release. Shred the chicken, stir in tortillas, top with cheese, and cook on high pressure for another 5 to 10 minutes. Use quick release afterwards.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
