Description
A comforting slow-cooker chicken enchilada casserole with tender chicken, tangy enchilada sauce, and crispy tortilla strips.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 teaspoon avocado oil
- 1/2 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cups enchilada sauce
- 1/4 cup sour cream
- 1/4 cup water
- 4 corn tortillas, cut into strips
- 15 oz can low-sodium black beans, rinsed and drained
- 4 oz shredded cheese
- Garnishes: sliced jalapeños, chopped cilantro, sliced avocado, crema or extra sour cream
Instructions
- Heat the avocado oil in a skillet over medium heat. Add the chopped onion, garlic, cumin, and kosher salt. Cook for about 5 minutes until the onion softens.
- Transfer the onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and water. Stir to combine into a smooth sauce.
- Fold in the rinsed black beans until coated in the sauce.
- Nestle the chicken pieces into the sauce and cook on high for 3–4 hours or on low for 6–7 hours.
- Use two forks to shred the chicken in the slow cooker and stir it into the sauce.
- Fold in the tortilla strips, ensuring they are distributed throughout.
- Sprinkle the cheese evenly over the top. Cover and cook for an additional 30 minutes until the cheese is melted and bubbling.
- Garnish with sliced jalapeños, cilantro, and avocado before serving hot.
Notes
Use homemade enchilada sauce for a fresher flavor. For a lighter option, substitute sour cream with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican