Description
Slow Cooker Chicken Enchilada Casserole is a hearty, flavor-packed Tex-Mex meal made with tender shredded chicken, black beans, tortillas, enchilada sauce, and melted cheese—perfect for easy family dinners and meal prep.
Ingredients
- 1 lb boneless skinless chicken thighs (or chicken breast)
- 1 tsp avocado oil (or olive oil)
- 1/2 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 cups enchilada sauce
- 1/4 cup sour cream (plus more for serving)
- 4 corn tortillas, cut into strips
- 1 (15 oz) can black beans, rinsed and drained
- 4 oz shredded Mexican cheese blend (about 1 cup)
- Sliced jalapeños, for topping
- Fresh cilantro, for garnish
- Optional: avocado, crema, cilantro lime rice
Instructions
- Heat oil in a skillet over medium heat. Add onion, garlic, cumin, and salt. Cook for about 5 minutes until softened.
- Transfer mixture to slow cooker. Add enchilada sauce, sour cream, and 1/4 cup water. Stir well.
- Fold in black beans until evenly coated.
- Place chicken into the slow cooker, nestling it into the sauce.
- Cover and cook on high for 3–4 hours or low for 6–7 hours until chicken is tender.
- Shred chicken directly in the slow cooker using two forks.
- Add tortilla strips and stir gently.
- Sprinkle cheese on top, cover, and cook for another 30 minutes until melted.
- Garnish with cilantro, jalapeños, and optional toppings. Serve warm.
Notes
- Chicken breast can be used instead of thighs.
- Store in fridge up to 4 days or freeze up to 3 months.
- For Instant Pot: cook 20 minutes high pressure, then shred and finish with cheese.
- Best served with rice or avocado on top.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner, Main Dish, Meal Prep
- Method: Slow Cooker
- Cuisine: Mexican-American, Tex-Mex, Latin