Yummy Slow Cooker Chicken Enchilada Casserole

Yummy Slow Cooker Chicken Enchilada Casserole

This hearty slow cooker dish layers tender chicken, beans, tortillas, and plenty of sauce into a cozy, scoopable enchilada-style meal. It’s simple to assemble and perfect for weeknights or meal prep.

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Course: Main Course

Cuisine: Mexican / Tex-Mex

Keyword: Yummy Slow Cooker Chicken Enchilada Casserole

Prep Time: 15

Cook Time: 4 30

Total Time: 6 45

Servings:

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, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)
sliced jalapeño peppers and chopped fresh cilantro, for topping

Optional for serving:

sliced avocado
crema or sour cream
cilantro lime rice

Instructions

Warm the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt. Cook for about 5 minutes, stirring occasionally, until the onion is soft and lightly browned.
Transfer everything from the skillet into the slow cooker. Stir in the enchilada sauce, sour cream, and 1/4 cup water. Add the black beans and mix so they’re evenly coated.
Place the chicken pieces into the sauce mixture.
Cover and cook on high for 3–4 hours or low for 6–7 hours, until the chicken is fully cooked and tender. Shred the chicken directly in the slow cooker using two forks.
Add the tortilla strips and stir to incorporate. Sprinkle the cheese on top, cover again, and cook for another 30 minutes or until the cheese has fully melted.
Finish the dish with cilantro, jalapeños, and any additional toppings you like.
Serve as-is or spoon over rice. Add extra sour cream or avocado if desired.

Notes

Using chicken breast instead of thighs reduces the WW Points to 5 per serving.
Keeps well refrigerated for up to 4 days. You can also freeze it for as long as 3 months. Reheat in the microwave.
Instant Pot / Pressure Cooker variation:
Follow steps 1–4, cook on high pressure for 20 minutes, then allow natural release. Shred the chicken, stir in the tortilla strips, top with cheese, and cook on high pressure for an additional 5–10 minutes followed by quick release.

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