Description
Easy, Slow Cooker Chicken Enchilada Casserole made with black beans, tortillas, homemade enchilada sauce, and 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 homemade enchilada sauce or 16 ounce jarred
- 1/4 cup sour cream
- 4 corn tortillas, cut into strips
- 15 ounce can low-sodium black beans, rinsed and drained
- 4 ounces shredded microbial-rennet cheese (such as Mexican cheese blend, Monterey Jack, or mozzarella)
- sliced jalapeño peppers
- chopped fresh cilantro
- sliced avocado
- crema or sour cream
- cilantro lime rice
Instructions
- Sauté: Heat oil in a skillet over medium heat. Add onion, garlic, cumin, and salt; cook until onion is softened and browned, about 5 minutes.
- Combine: Transfer onion mixture to slow cooker. Stir in enchilada sauce, sour cream, and 1/4 cup water. Fold in black beans.
- Prep: Nestle the chicken into the sauce.
- Slow Cook: Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until chicken is tender. Shred chicken in the pot with 2 forks.
- Finish: Stir in tortilla strips and top with cheese. Cover and cook for 30 minutes until cheese has melted.
- Garnish: Garnish with cilantro and jalapenos.
- Serve: Serve over rice and top with optional sour cream and avocado.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. For Instant Pot: cook on high pressure for 20 minutes, natural release, shred chicken, add tortillas, top with cheese, and cook high pressure for another 5 to 10 minutes with quick release.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Latin
Nutrition
- Serving Size: 1 cup
- Calories: 315 kcal
- Sugar: 3.5 g
- Sodium: 862 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 25.5 g
- Cholesterol: 92.5 mg