Slow Cooker Chicken Enchiladas
Easy, casserole-style slow cooker chicken enchiladas made with black beans, tortillas, enchilada sauce, and cheese.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs
- 1 teaspoon avocado oil
- 0.5 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
- 0.25 cup sour cream plus more for serving
- 4 corn tortillas cut into strips
- 15 ounce low-sodium black beans rinsed and drained
- 4 ounces shredded cheese such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)
Optional Toppings
- sliced jalapeño peppers
- chopped fresh cilantro
- sliced avocado
- crema or sour cream
- cilantro lime rice
Instructions
Preparation Steps
- 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.
Notes
These enchiladas are perfect for a weeknight meal or for meal prepping. You can adjust the spice level by adding more or less jalapeños.