Description
A hands-off, comforting dish featuring layers of tender shredded chicken, black beans, corn tortillas, and melty cheese.
Ingredients
- 1 lb boneless skinless chicken thighs (or chicken breast)
- 1 teaspoon avocado oil
- 1/2 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cups enchilada sauce
- 1/4 cup sour cream
- 1/4 cup water
- 4 corn tortillas, cut into strips
- 15 oz can low-sodium black beans, rinsed and drained
- 4 oz shredded cheese (Mexican blend, Monterey Jack, or mozzarella)
- Sliced jalapeño peppers, chopped cilantro, and sliced avocado for garnish
- Optional: crema or extra sour cream for serving
Instructions
- Heat 1 teaspoon oil in a skillet over medium.
- Add chopped onion, garlic, cumin, and kosher salt. Cook 4–6 minutes until the onion is soft and fragrant.
- Transfer the onion mixture to the slow cooker. Pour in 2 cups enchilada sauce, stir in 1/4 cup sour cream and 1/4 cup water until smooth, then fold in the rinsed black beans.
- Nestle the chicken into the sauce, cover, and cook on High for 3–4 hours or Low for 6–7 hours.
- When the chicken is tender, shred it directly in the slow cooker with two forks. Stir to distribute the shredded chicken through the sauce.
- Add the tortilla strips and mix gently. Sprinkle 4 oz shredded cheese evenly over the top. Cover and cook 20–30 more minutes until cheese is melted.
- Garnish with sliced jalapeños, chopped cilantro, and sliced avocado. Serve hot with additional sour cream or crema.
Notes
For a vegetarian version, omit chicken and use roasted sweet potatoes or cauliflower with extra beans and corn.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican