Slow Cooker Chicken Enchilada Casserole
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
4 hrs 30 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
Description
Slow Cooker Chicken Enchilada Casserole begins by sautéing onion, garlic, cumin, and salt until softened and browned. This base is combined with enchilada sauce, sour cream, water, and rinsed black beans in the slow cooker. Chicken thighs (or breast) are nestled into the sauce mixture and cooked for multiple hours until tender. The chicken is shredded directly in the cooker.
After shredding, strips of corn tortillas are folded in, and the mixture is topped with shredded cheese. Covered again, it cooks until the cheese has melted, creating a creamy, layered texture with bits of tender chicken, beans, and soft tortilla strips embedded in the flavorful sauce.
Serving suggestions include topping with sliced jalapenos, chopped cilantro, avocado slices, and additional sour cream. This casserole can be served over cilantro-lime rice to complete the meal.
The recipe notes provide alternatives for chicken breast, storage advice to refrigerate up to 4 days or freeze up to 3 months, and suggest a pressure cooker method with specified timing. These help adapt the casserole to kitchen equipment and planning needs.
Ingredients
- 1 lb chicken thigh or chicken breast, boneless, skinless
- avocado sliced
- 1 teaspoon avocado oil (or olive oil)
- sour cream or crema
- 1/2 medium onion (chopped)
- rice with cilantro and lime
- 2 garlic finely chopped, cloves
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- 2 cups enchilada sauce or 16 ounce jarred, homemade
- 1/4 cup sour cream (plus more for serving)
- 4 corn tortillas (cut into strips)
- 15 ounce can black beans rinsed and drained, low-sodium
- 4 ounces cheese such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup, shredded
- jalapeno pepper and chopped fresh cilantro, for topping, sliced
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.
Notes
- Using chicken breast instead of thighs lowers the WW Points from 7 to 5 per serving.
- The casserole can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
- To reheat frozen portions, use a microwave or oven until warmed through.
- A pressure cooker method is available: sauté steps 1-4, then cook chicken under high pressure for 20 minutes, natural release, shred, add tortillas and cheese, and cook 5-10 minutes more with quick release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
