Description
This Slow Cooker Chicken Enchilada Casserole is a delicious and comforting dish that is perfect for an easy weeknight dinner. Layers of tender chicken, beans, tortillas, and cheese are cooked to perfection in the slow cooker, creating a flavorful and satisfying meal.
Ingredients
Units
Scale
For the Chicken:
- 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
For the Casserole:
- 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)
Instructions
- Prepare the Chicken: Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt. Cook until the onion is softened and browned.
- Combine Ingredients: Transfer the onion mixture to the slow cooker. Add enchilada sauce, sour cream, and water. Fold in the beans and nestle the chicken.
- Cook in Slow Cooker: Cover and cook on high for 3-4 hours or low for 6-7 hours until chicken is tender. Shred the chicken and add tortilla strips.
- Finish the Casserole: Top with cheese, cover, and cook for 30 minutes until cheese melts.
- Serve: Garnish with cilantro, jalapeños, and optional toppings. Serve over rice with sour cream and avocado.
Notes
- If using chicken breast, the WW Points are 5 pts instead of 7.
- Refrigerate for up to 4 days or freeze for up to 3 months.
- To make in a pressure cooker, follow specific steps for timing and pressure release.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
