Description
A cheesy, comforting Crockpot chicken enchilada casserole made with tender shredded chicken, black beans, tortillas, and melty cheese.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs (or breasts)
- ½ medium onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 cups enchilada sauce (homemade or store-bought)
- ¼ cup sour cream
- 4 corn tortillas, cut into strips
- 1 (15 oz) can black beans, drained
- 1 cup shredded cheese (Mexican blend or Monterey Jack)
- Garnishes: sliced jalapeños, chopped cilantro, avocado slices
Instructions
- Sauté aromatics: Heat oil in a skillet. Cook onion, garlic, cumin, and salt until soft and golden.
- Load the crock pot: Add sautéed mixture, enchilada sauce, sour cream, ¼ cup water, and beans. Stir well. Nestle chicken into the sauce.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Shred chicken: Once tender, shred chicken directly in the crock pot.
- Add tortillas & cheese: Stir in tortilla strips and top with cheese. Cook 30 more minutes until cheese melts.
- Garnish & serve: Add jalapeños, cilantro, avocado. Serve as is or over rice.
Notes
For extra creaminess, stir in more sour cream before serving. Leftovers reheat well the next day.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 6g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 105mg
Keywords: crockpot enchilada casserole, chicken enchilada bake, slow cooker mexican recipe