Chicken enchiladas are one of my favorite things to make and eat, so naturally, this slow-cooker version hit it out of the park!
Ingredients
• Chicken: Use one pound of boneless, skinless chicken thighs or breasts.
• Seasoning: Ground cumin, kosher salt
• Onion and Garlic: Chop half of a medium onion and two garlic cloves.
• Enchilada Sauce: I prefer making homemade enchilada sauce, but you can also buy it at the supermarket.
• Garnishes: Sliced jalapeños and chopped fresh cilantro
• Corn Tortillas: Cut four tortillas into strips.
• Black Beans: Rinse and drain one can of low-sodium black beans.
• Sour Cream: All you need is a quarter cup of sour cream for a little creaminess.
• Cheese: Buy a Mexican cheese blend, Monterey Jack, or mozzarella.
• Optional Toppings: Sliced avocado, cilantro lime rice, sour cream or crema.
How To make Slow Cooker Chicken Enchilada Casserole Recipes
Step 1. Onion and Garlic: I always saute onions and garlic before adding to the slow cooker for the best results. Start by heating the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt, and sauté while stirring until the onion has softened and browned.
Step 2. Put Ingredients in Slow Cooker: Transfer the cooked onions and garlic to the slow cooker and pour in the enchilada sauce, sour cream, and a quarter cup of water. Stir everything to combine and fold in the beans until thoroughly coated. Nestle the chicken into the sauce.
Step 3. Slow Cook: Cover the crockpot and cook on high for 3 to 4 hours or low for 6 to 7 hours, until the chicken is tender and shreds easily. Shred the chicken right in the pot with two forks.
Step 4. Tortillas and Cheese: Stir in the tortilla strips and top with cheese. Cover the slow cooker and cook for about 30 minutes until the cheese has melted.
Step 5. How to Serve: Spoon a cup of the enchilada casserole into your bowl and garnish with cilantro and jalapeños. You can also serve it over rice with sliced avocado and more sour cream or crema.