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.
Equipment
Ingredients
- 1 lb boneless skinless chicken thighs (or chicken breast)
- 1 teaspoon avocado oil (or olive 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)
optional for topping and serving:
- sliced avocado
- crema or sour cream
- cilantro lime rice
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.
Video
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.
Nutrition
Serving: 1cup, Calories: 315kcal, Carbohydrates: 26g, Protein: 25.5g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 92.5mg, Sodium: 862mg, Fiber: 7g, Sugar: 3.5g
- WW Points: 7