Description
This easy Slow Cooker Chicken Enchilada Casserole is a comforting Tex-Mex meal made with tender shredded chicken, black beans, corn tortillas, enchilada sauce, and melted cheese. It’s flavorful, hearty, and perfect for an easy weeknight dinner or meal prep.
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 ounces jarred enchilada sauce
- 1/4 cup sour cream, plus more for serving
- 1/4 cup water
- 4 corn tortillas, cut into strips
- 15-ounce can low-sodium black beans, rinsed and drained
- 4 ounces shredded cheese, such as Mexican cheese blend, Monterey Jack, or mozzarella
- Sliced jalapeño peppers, for topping
- Chopped fresh cilantro, for topping
- Sliced avocado, optional
- Crema or sour cream, optional
- Cilantro lime rice, optional for serving
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt. Cook, stirring occasionally, until the onion has softened and browned, about 5 minutes.
- Transfer the onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and water, then stir to combine. Fold in the black beans until thoroughly coated.
- Nestle the chicken into the sauce mixture.
- 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 the chicken directly in the slow cooker using two forks.
- Add the tortilla strips and stir to combine. Sprinkle the shredded cheese over the top, cover, and cook for about 30 minutes, or until the cheese has melted.
- Once the cheese has melted, garnish with cilantro and sliced jalapeños.
- Serve over cilantro lime rice if desired, with sour cream or crema and sliced avocado.
Notes
- If using chicken breast instead of chicken thighs, the WW Points are 5 points instead of 7.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months and reheat in the microwave.
- To make this in a pressure cooker or Instant Pot, follow steps 1 to 4, cook on high pressure for 20 minutes, then allow a natural release. Shred the chicken, add and stir in the tortillas, top with cheese, and cook on high pressure for 5 to 10 minutes followed by a quick release.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner, Main Dish, Meal Prep
- Method: Slow Cooker
- Cuisine: Latin, Mexican-American, Tex-Mex