Description
This Slow Cooker Chicken Enchilada Casserole is an easy and flavorful Mexican-inspired dish featuring tender slow-cooked chicken thighs, black beans, homemade or jarred enchilada sauce, corn tortillas, and melted cheese. Perfect for dinner or meal prep, it delivers a comforting Tex-Mex favorite with minimal hands-on time.
Ingredients
Main 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 enchilada sauce
- 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 (Mexican cheese blend, Monterey Jack, or mozzarella – about 1 cup)
Toppings and Serving Options
- Sliced jalapeño peppers
- Chopped fresh cilantro
- Sliced avocado (optional)
- Crema or additional sour cream (optional)
- Cilantro lime rice (optional for serving)
Instructions
- Sauté aromatics: Heat the oil in a skillet over medium heat. Add the chopped onion, garlic, ground cumin, and kosher salt. Cook, stirring occasionally, until the onion is softened and begins to brown, about 5 minutes.
- Combine sauce mixture: Transfer the cooked onion mixture to the slow cooker. Add the enchilada sauce, 1/4 cup sour cream, and 1/4 cup water, stirring well to combine.
- Add beans and chicken: Fold in the rinsed and drained black beans until they are well coated with the sauce mixture. Nestle the raw chicken thighs into the slow cooker, ensuring they are submerged in the sauce.
- Slow cook chicken: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the chicken is tender and cooked through.
- Shred chicken: Using two forks, shred the cooked chicken directly in the slow cooker, mixing it thoroughly with the sauce and beans.
- Add tortillas and cheese: Stir in the tortilla strips to the mixture, then evenly top with shredded cheese. Cover the slow cooker and cook for an additional 30 minutes on high until the cheese has melted.
- Garnish and serve: Once the cheese has melted, garnish with sliced jalapeño peppers and chopped fresh cilantro. Serve hot, optionally over cilantro lime rice, and with additional sour cream and sliced avocado if desired.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs tend to stay more tender during slow cooking.
- Use homemade enchilada sauce for a fresher flavor or jarred sauce for convenience.
- Adjust the level of spice by adding more or fewer jalapeños to suit your taste.
- Serve with cilantro lime rice or warmed tortillas to make it a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner, Main Dish, Meal Prep
- Method: Slow Cooking
- Cuisine: Latin, Mexican-American, Tex Mex
