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Delicious slow cooker chicken enchilada casserole topped with cheese and herbs

Slow Cooker Chicken Enchilada Casserole

A hands-off, layered enchilada casserole made in the slow cooker, featuring tender shredded chicken, black beans, soft tortilla strips, and melted cheese.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken thighs (or chicken breast) Thighs stay juicier; breasts work fine if you watch cooking time.
  • 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.
  • 1/4 cup water
  • 4 corn tortillas, cut into strips
  • 15 oz can low-sodium black beans, rinsed and drained
  • 4 oz shredded cheese (Mexican blend, Monterey Jack, or mozzarella)
Toppings
  • to taste sliced jalapeño peppers
  • to taste chopped fresh cilantro
  • to taste sliced avocado
  • to taste crema or extra sour cream for serving

Method
 

Preparation
  1. Heat the oil in a skillet over medium. Add the chopped onion, garlic, cumin, and salt. Cook for 4–5 minutes until the onion softens and starts to brown.
  2. Transfer the onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water. Stir until smooth.
  3. Stir in the rinsed black beans. Nestle the chicken into the sauce. Cover and cook on high for 3–4 hours or low for 6–7 hours, until the chicken is tender.
Final Steps
  1. Shred the chicken in the pot with two forks and stir it into the sauce. Gently fold in the tortilla strips so they soften in the sauce.
  2. Sprinkle the shredded cheese over the top. Cover and cook for another 20–30 minutes on low until the cheese melts.
  3. Garnish with chopped cilantro, sliced jalapeños, avocado, and a dollop of sour cream or crema. Serve over cilantro lime rice if desired.

Notes

Swap Greek yogurt for sour cream to reduce fat, or use a smoky chipotle enchilada sauce for extra heat. Cool leftovers to room temperature within 2 hours and store in an airtight container in the fridge for up to 3–4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce. To freeze, portion into freezer-safe containers and freeze for up to 3 months.