Description
This Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful dish that combines tender shredded chicken, black beans, corn tortillas, and melted cheese in a rich enchilada sauce. Perfect for an easy weeknight meal, it offers a delicious blend of Mexican-inspired flavors with minimal effort.
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 (Mexican cheese blend, Monterey Jack, or mozzarella, about 1 cup)
Toppings
- Sliced jalapeño peppers
- Chopped fresh cilantro
- Sliced avocado (optional)
- Crema or sour cream (optional)
- Cilantro lime rice (optional)
Instructions
- Prepare the aromatics: Heat the oil in a skillet over medium heat. Add the chopped onion, garlic, ground cumin, and kosher salt, then cook, stirring occasionally, until the onion softens and browns slightly, 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 to the slow cooker, stirring to combine. Fold in the rinsed and drained black beans until evenly coated.
- Add the chicken: Nestle the boneless chicken thighs or breasts into the sauce and bean mixture in the slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and fully cooked through.
- Shred the chicken: Using two forks, shred the cooked chicken directly in the slow cooker, mixing it into the sauce and beans to combine.
- Add tortillas and cheese: Stir in the strips of corn tortillas, then top with shredded cheese. Cover the slow cooker and cook on high for 30 minutes or until the cheese is fully melted.
- Garnish and serve: Once the cheese has melted, garnish the casserole with chopped fresh cilantro and sliced jalapeño peppers. Serve over cilantro lime rice if desired, and top with additional sour cream and sliced avocado as preferred.
Notes
- If using chicken breast instead of thighs, the Weight Watchers (WW) points reduce from 7 to 5.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the microwave before serving.
- For Instant Pot variation: Follow steps 1 to 4, then cook on high pressure for 20 minutes with natural release. Shred chicken, stir in tortillas, top with cheese, then cook on high pressure for an additional 5 to 10 minutes, using quick release.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 80 mg
