Description
A comforting and easy slow cooker chicken enchilada casserole with tender chicken, black beans, and melty cheese, perfect for busy weeknights.
Ingredients
- 1 lb boneless skinless chicken thighs or chicken breast
- 1 tsp avocado oil (or neutral oil)
- 1/2 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 cups enchilada sauce
- 1/4 cup sour cream (plus extra for serving)
- 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 jalapeños (for garnish)
- Chopped fresh cilantro (for garnish)
- Sliced avocado and extra crema/sour cream for serving
Instructions
- Heat the avocado oil in a skillet over medium heat. Add chopped onion, garlic, cumin, and kosher salt. Cook for about 5 minutes, until the onion is soft and starts to brown.
- Transfer the onion mixture to the slow cooker. Stir in the enchilada sauce, sour cream, and 1/4 cup water until smooth. Fold in the rinsed black beans.
- Nestle the chicken into the sauce, cover, and cook until fork-tender: about 3–4 hours on high or 6–7 hours on low.
- When chicken is done, shred it using two forks in the slow cooker. Stir in the tortilla strips.
- Sprinkle the shredded cheese evenly over the top. Cover and cook an additional 30 minutes, until the cheese is melted and bubbly.
- Garnish with sliced jalapeños, chopped cilantro, sliced avocado, and extra sour cream or crema. Serve hot.
Notes
Use chicken thighs for juicier results. Refrigerate leftovers for 3-4 days or freeze for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican