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–+ servings

Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole served on a plate with toppings
A hands-off comfort food featuring shredded slow-cooked chicken in enchilada sauce, black beans, and tortilla strips, topped with melted cheese.
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Serving Size 6 servings

Ingredients

Main ingredients

  • 1 lb boneless skinless chicken thighs (or chicken breast) Thighs stay juicier; breasts work if you prefer lean meat
  • 1 teaspoon avocado oil (or other neutral oil)
  • 1/2 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt Adjust to taste
  • 2 cups enchilada sauce (homemade or a 16 oz jar)
  • 1/4 cup sour cream (plus extra for serving) Greek yogurt is a good swap
  • 1/4 cup water
  • 4 corn tortillas cut into strips (store-bought or leftover tortillas)
  • 15 oz can low-sodium black beans, rinsed and drained
  • 4 oz shredded cheese (Mexican blend, Monterey Jack, or mozzarella — about 1 cup)
  • Sliced jalapeño peppers and chopped fresh cilantro for topping
  • Sliced avocado, crema or extra sour cream for serving
  • Cilantro lime rice, optional, for serving

Instructions

Preparation

  • Heat the avocado oil in a skillet over medium heat. Add the chopped onion, garlic, cumin, and salt. Cook, stirring, until the onion softens and begins to brown, about 4–5 minutes.
  • Transfer the onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water. Stir until smooth and combined.
  • Fold in the rinsed black beans so they’re coated in sauce. Nestle the chicken into the sauce, submerging pieces as much as possible.

Cooking

  • Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and easily shredded.
  • Shred the chicken in the pot with two forks and stir it into the sauce. Add the tortilla strips and stir gently so they start to absorb the sauce.
  • Sprinkle the shredded cheese over the top. Cover and cook another 20–30 minutes on low or until the cheese is melted and everything is bubbly.
  • Garnish with cilantro, sliced jalapeños, avocado, and a dollop of sour cream or crema. Serve over cilantro lime rice if desired.

Notes

For a creamier texture, use a full-fat sour cream or stir in a little crema just before serving. Can be served over rice or in warmed tortillas.