Slow Cooker Chicken Enchilada Casserole

Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 6 servings
Ingredients: 1 lb boneless skinless chicken thighs; Sliced avocado; 1 teaspoon avocado oil; Crema or sour cream; 1/2 medium onion; Cilantro Lime Rice; 2 garlic cloves; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 2 cups Homemade Enchilada Sauce; 1/4 cup sour cream; 4 corn tortillas; 15 ounce can low-sodium black beans; 4 ounces shredded cheese; Sliced jalapeño peppers

User Reviews

4.9

456 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 45 mins
Servings
6 servings
Calories
315 kcal
Course
Main Course, Dinner, Others
Cuisine
South American, Tex-Mex, Mexican-American Fusion

Slow Cooker Chicken Enchilada Casserole

Iris Warren

Report

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

Share:

I Made This!

342 people made this

Print

92 people printed this

Save this

273 people saved this

Ingredients

Servings

1 lb boneless skinless chicken thighs (or chicken breast)
Sliced avocado
1 teaspoon avocado oil (or olive oil)
Crema or sour cream
1/2 medium onion (chopped)
Cilantro Lime Rice
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)

Add to Shopping List

Instructions

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.
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.
Nestle the chicken in.
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.
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.
Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
Serve over rice if desired and top with optional sour cream, and avocado.

Equipments used:

Notes

If using chicken breast, the WW Points are 5 pts instead of 7.
Refrigerated for 4 days in an airtight container. You can also freeze it for up to 3 months and reheat it in the microwave.
To make this in the pressure cooker or Instant Pot: follow steps 1 to 4, cook high pressure 20 minutes, natural release. Shred chicken, add tortillas, stir in. Top with cheese and cook high pressure 5 to 10 minutes, quick release.
Instant Pot

Nutrition Information

Show Details

Serving 1cup Calories 315kcal (16%) Carbohydrates 26g (9%) Protein 25.5g (51%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 92.5mg (31%) Sodium 862mg (36%) Fiber 7g (28%) Sugar 3.5g (7%)