Description
This Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful dish perfect for an easy weeknight dinner. Tender chicken thighs are slow-cooked in a rich enchilada sauce with onions, garlic, black beans, and spices, then topped with crispy tortilla strips and melted cheese. Garnish with jalapeños, cilantro, and optional avocado and sour cream for a delicious Mexican-inspired casserole.
Ingredients
Scale
Main 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)
Toppings (optional)
- Sliced jalapeño peppers
- Chopped fresh cilantro
- Sliced avocado
- Crema or sour cream
- Cilantro lime rice
Instructions
- Prepare the Aromatics: Heat the oil in a skillet over medium heat. Add the chopped onion, garlic, ground cumin, and kosher salt. Cook while stirring until the onion softens and starts to brown, about 5 minutes.
- Combine in Slow Cooker: Transfer the cooked onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water. Stir to combine evenly. Fold in the rinsed and drained black beans to coat them thoroughly.
- Add Chicken: Nestle the chicken thighs into the mixture in the slow cooker, ensuring they are mostly covered by the sauce.
- Cook the Chicken: Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and cooked through.
- Shred Chicken: Use two forks to shred the chicken directly in the slow cooker, mixing it into the sauce and beans.
- Add Tortillas and Cheese: Stir in the tortilla strips, then top the mixture with shredded cheese. Cover and cook for an additional 30 minutes until the cheese has melted completely.
- Garnish and Serve: Once the cheese is melted, garnish with sliced jalapeños and chopped cilantro. Serve over cilantro lime rice if desired, with optional sliced avocado and sour cream on top.
Notes
- If using chicken breast instead of thighs, this recipe has fewer Weight Watchers points (5 instead of 7).
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can freeze leftovers for up to 3 months and reheat in the microwave when ready to eat.
- For Instant Pot adaptation: follow steps 1 to 4, then cook on high pressure for 20 minutes with a natural release. Shred the chicken, add tortillas and stir. Top with cheese and cook under high pressure for 5 to 10 minutes with a quick release.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
