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4.9 from 456 votes

Slow Cooker Chicken Enchilada Casserole

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

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  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.

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

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 315

% 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.