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I’m obsessive about these easy, Slow Cooker Chicken Enchiladas, made with chicken, black beans, tortillas, my homemade enchilada sauce, and cheese.

Slow Cooker Chicken Enchilada Casserole

Chicken enchiladas are one among my favorite things to make and eat, so naturally, this slow-cooker version hit it out of the park! I adapted it from this chicken enchilada skillet recipe, using boneless, skinless chicken thighs, but you may also use chicken breast. I served it over cilantro lime rice and topped it with avocado and a few crema. It was a success with my family and really easy to make.

Why This Crock Pot Chicken Enchiladas Works

• Perfect for Meal Prep: Make this chicken enchilada casserole earlier within the day each time you could have a while, and it’ll be ready and waiting come dinnertime.
• Healthy: This dish has 25.5 grams of protein, due to the chicken, beans, cheese, and sour cream.
• Fast and Easy: After you sauté the onion and garlic, just put all the pieces within the slow cooker and switch it on. Like I said–quick and simple!
• Comforting: I crave warm, comforting meals because the weather cools off. This cheesy enchilada casserole checks the box!

Chicken Enchilada Casserole Ingredients

• Chicken: Use one pound of boneless, skinless chicken thighs or breasts.
• Onion and Garlic: Chop half of a medium onion and two garlic cloves.
• Seasoning: Ground cumin, kosher salt
• Enchilada Sauce: I prefer making homemade enchilada sauce, but you may also buy it on the supermarket.
• Sour Cream: All you wish is 1 / 4 cup of sour cream for a little bit creaminess.
• Corn Tortillas: Cut 4 tortillas into strips.
• Black Beans: Rinse and drain one can of low-sodium black beans.
• Cheese: Buy a Mexican cheese mix, Monterey Jack, or mozzarella.
• Garnishes: Sliced jalapeños and chopped fresh cilantro
• Optional Toppings: Sliced avocado, cilantro lime rice, sour cream or crema (Crema generally comprises sour cream, lime juice, and salt. I even have recipes for roasted poblano crema and avocado crema if you ought to try one.)

Easy methods to Make Chicken Enchiladas in Slow Cooker

1. Onion and Garlic: I at all times saute onions and garlic before adding to the slow cooker for one of the best results. Start by heating the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt, and sauté while stirring until the onion has softened and browned.
2. Put Ingredients in Slow Cooker: Transfer the cooked onions and garlic to the slow cooker and pour within the enchilada sauce, sour cream, and 1 / 4 cup of water. Stir all the pieces to mix and fold within the beans until thoroughly coated. Nestle the chicken into the sauce.
3. Slow Cook: Cover the crockpot and cook on high for 3 to 4 hours or low for six to 7 hours, until the chicken is tender and shreds easily. Shred the chicken right within the pot with two forks.
4. Tortillas and Cheese: Stir within the tortilla strips and top with cheese. Cover the slow cooker and cook for about half-hour until the cheese has melted.
5. Easy methods to Serve: Spoon a cup of the enchilada casserole into your bowl and garnish with cilantro and jalapeños. You can even serve it over rice with sliced avocado and more sour cream or crema.

Variations

• Sauce: Use salsa verde as an alternative of enchilada sauce, or buy jarred enchilada sauce to save lots of time.
• Poultry: Swap thighs for boneless chicken breasts or turkey breasts for a leaner option.
• Beef Enchilada Casserole: Substitute chuck beef for chicken.
• Beans: Replace black beans with pinto beans.
• Don’t like beans? Use canned corn.
• Tortillas: Switch out corn tortillas with flour when you prefer.
• Time Saver: If you ought to serve this chicken enchilada casserole with rice but don’t have time to make it, microwave frozen white or brown rice.

What to Serve with this Chicken Enchilada Casserole

Storage

This easy enchilada casserole makes great leftovers, which can keep refrigerated for 4 days in an airtight container. You can even freeze it for as much as 3 months and reheat it within the microwave.

More Enchilada Recipes You’ll Love

Prep: 15 minutes mins

Cook: 4 hours hrs 30 minutes mins

Total: 4 hours hrs 45 minutes mins

Yield: 6 servings

Serving Size: 1 cup

• ▢ 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, corresponding to a Mexican cheese mix, Monterey Jack, or mozzarella (about 1 cup)
• ▢ sliced jalapeño peppers , and chopped fresh cilantro, for topping

optional for topping and serving:

• 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 mix. Fold within the beans until thoroughly coated.

• Nestle the chicken in.

• Cover and cook on high for about 3 to 4 hours or high low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken within the pot with 2 forks.

• Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook half-hour 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.

Last Step:

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If using chicken breast, the WW Points are 5 pts as an alternative of seven.
Refrigerated for 4 days in an airtight container. You can even freeze it for as much as 3 months and reheat it within the microwave.

Serving: 1 cup, Calories: 315 kcal, Carbohydrates: 26 g, Protein: 25.5 g, Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 92.5 mg, Sodium: 862 mg, Fiber: 7 g, Sugar: 3.5 g