Description
This Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful dish perfect for an easy weeknight dinner. Tender chicken thighs simmer in a savory blend of enchilada sauce, seasoned onions, garlic, and black beans, layered with crispy corn tortillas and melted cheese. Finished with fresh jalapeños, cilantro, avocado, and sour cream, it delivers traditional Mexican flavors with the convenience of slow cooking.
Ingredients
Chicken and Base
- 1 lb boneless skinless chicken thighs (or chicken breast)
- 1 teaspoon avocado oil
- 1/2 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
Sauce and Mix-ins
- 2 cups homemade enchilada sauce or 16 ounce jarred enchilada sauce
- 1/4 cup sour cream (plus more for serving)
- 1/4 cup water
- 15 ounce can low-sodium black beans, rinsed and drained
Layers and Toppings
- 4 corn tortillas, cut into strips
- 4 ounces shredded cheese (Mexican cheese blend, Monterey Jack, or mozzarella, about 1 cup)
- Sliced jalapeño peppers (for topping)
- Chopped fresh cilantro (for topping)
- Sliced avocado (for serving)
- Crema or sour cream (for serving)
- Cilantro lime rice (optional, for serving)
Instructions
- Sauté Aromatics: Heat avocado oil in a skillet over medium heat. Add chopped onion, garlic, ground cumin, and kosher salt. Cook while stirring until the onion softens and turns golden brown, about 5 minutes, which helps develop deep flavor for the dish.
- Combine Base in Slow Cooker: Transfer the sautéed onion mixture to the slow cooker. Add enchilada sauce, sour cream, and 1/4 cup water. Stir well to combine, then fold in the rinsed and drained black beans ensuring they are evenly coated with the sauce mixture.
- Add Chicken: Nestle the boneless chicken thighs into the sauce mixture in the slow cooker, submerging them partially to absorb flavor.
- Slow Cook: Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and fully cooked through. Once cooked, shred the chicken directly in the slow cooker using two forks.
- Add Tortilla Strips and Cheese: Stir in the corn tortilla strips into the shredded chicken mixture. Sprinkle the shredded cheese evenly over the top, then cover again and cook for an additional 30 minutes or until the cheese is fully melted.
- Garnish: Once the cheese has melted, garnish the casserole with sliced jalapeños, chopped fresh cilantro, and any optional toppings like crema or sour cream and sliced avocado.
- Serve: Serve the enchilada casserole over cilantro lime rice if desired, adding extra sour cream or avocado on top for creaminess and balance.
Notes
- Using chicken thighs adds more moisture and flavor, but chicken breasts can be used as a leaner alternative.
- Adjust the number of jalapeños to suit your preferred spice level or omit for a milder dish.
- For a dairy-free version, use a vegan sour cream substitute and skip the cheese or use a dairy-free cheese alternative.
- Leftovers keep well in the refrigerator for up to 3 days and make great meal prep lunches.
- If you don’t have a slow cooker, you can simmer the mixture on a low stovetop setting, but slow cooking yields the best tenderness and flavor fusion.
