Slow Cooker Chicken Enchilada Casserole
This slow cooker chicken enchilada casserole transforms pantry staples into a comforting, saucy, and delicious meal with minimal hands-on time.
Ingredients
Main ingredients
- 1 lb boneless skinless chicken thighs or chicken breast; thighs stay juicier
- 1 teaspoon avocado oil neutral oil with high smoke point
- 1/2 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt adjust to taste
- 2 cups homemade enchilada sauce or a 16 oz jar
- 1/4 cup sour cream plus extra for serving
- 1/4 cup water
- 4 corn tortillas, cut into strips flour tortillas can be used for a softer texture
- 15 oz can low-sodium black beans, rinsed and drained
- 4 oz shredded cheese Mexican blend, Monterey Jack, or mozzarella
- to taste sliced jalapeño peppers for garnish
- to taste chopped fresh cilantro for garnish
- to serve sliced avocado
- optional crema or extra sour cream
Instructions
Preparation
- Heat 1 teaspoon avocado oil in a skillet over medium heat. Add chopped onion, garlic, cumin, and kosher salt. Cook about 5 minutes, stirring occasionally, until the onion is soft and lightly browned.
- Transfer the aromatic mixture to the slow cooker. Add 2 cups enchilada sauce, 1/4 cup sour cream, and 1/4 cup water. Stir to combine until smooth. Fold in the rinsed black beans so they’re coated.
Cooking
- Nestle the chicken into the sauce mixture, cover, and cook on high for 3–4 hours or on low for 6–7 hours. The chicken should be fork-tender and reach an internal temperature of 165°F (74°C).
- Shred the chicken in the slow cooker using two forks. Add tortilla strips and stir until evenly distributed. Sprinkle shredded cheese on top, cover, and continue cooking for about 30 minutes on high until the cheese is melted and bubbly.
- Garnish with sliced jalapeños and chopped cilantro. Serve hot with avocado slices and extra sour cream or crema on the side.
Notes
For added warmth and flavor, consider pairing with diced chipotle or hot sauce. Store leftovers in the refrigerator for up to 3–4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.