Description
This Slow Cooker Chicken Enchilada Casserole is a delicious and easy-to-make meal that the whole family will love. With tender chicken, flavorful enchilada sauce, and melted cheese, it’s a comforting dish perfect for any day of the week.
Ingredients
Units
Scale
For the Casserole:
- 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)
- 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)
Optional Toppings and Serving:
- sliced avocado
- crema or sour cream
- cilantro lime rice
Instructions
- Heat the oil in a skillet: Over medium heat, cook onion, garlic, cumin, and salt until softened and browned.
- Transfer to slow cooker: Add enchilada sauce, sour cream, water, and beans. Nestle in the chicken.
- Cook in slow cooker: Cover and cook on high for 3-4 hours or low for 6-7 hours. Shred chicken and add tortilla strips.
- Add cheese: Top with cheese, cover, and cook for 30 minutes until melted.
- Garnish and serve: Top 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 or Instant Pot, follow specific steps for cooking times.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 854mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 102mg
