Ah, the comforting allure of chicken enchiladas—like a warm hug on a plate. My family can’t get enough of this easy slow cooker version, which somehow manages to make the whole house smell like a fiesta. It’s the kind of meal that feels like a celebration, even on a Tuesday night, and I swear it tastes even better when you’re wearing fuzzy socks and the weather outside is frightful.
Steps
- Heat oil in a skillet over medium heat, then add chopped onion, garlic, cumin, and salt. Cook until the onion becomes soft and slightly browned, approximately 5 minutes.
- Transfer the sautéed onion mixture to a slow cooker and mix in enchilada sauce, sour cream, and a quarter cup of water. Stir in the black beans until they are well coated.
- Place the chicken into the sauce mixture in the slow cooker. Cover and cook on high for 3-4 hours or on low for 6-7 hours until the chicken is tender and can be easily shredded.
- Shred the cooked chicken directly in the pot using two forks. Stir in the tortilla strips and sprinkle cheese on top.
- Cover the slow cooker again and cook for an additional 30 minutes until the cheese is melted.
- Serve the enchilada casserole in bowls and garnish with cilantro and sliced jalapeños. Optionally, serve over rice and top with additional sour cream and avocado slices if desired.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 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 or 16-ounce jarred enchilada sauce
- 1/4 cup sour cream, plus additional for serving
- 4 corn tortillas, cut into strips
- 15-ounce can low-sodium black beans, rinsed and drained
- 4 ounces shredded cheese (e.g., Mexican cheese blend, Monterey Jack, or mozzarella, approximately 1 cup)
- Sliced jalapeño peppers and chopped fresh cilantro for garnish
Nutritional Values
Calories: 1890 kcal | Carbohydrates: 156 g | Protein: 153 g | Fat: 72 g | Saturated Fat: 30 g | Cholesterol: 555 mg | Sodium: 5172 mg | Fiber: 42 g | Sugar: 21 g
FAQ
- Can I use chicken breasts instead of thighs in this recipe?
- Yes, you can substitute chicken thighs with boneless, skinless chicken breasts. This will result in a slightly leaner dish and may affect the WW Points, reducing them from 7 to 5.
- What are some variations I can try with this enchilada casserole?
- You can swap the enchilada sauce with salsa verde for a different flavor. Alternatively, use flour tortillas instead of corn, or replace black beans with pinto beans. For a beef version, use chuck beef instead of chicken.
- How should I store leftovers of the chicken enchilada casserole?
- Store any leftover casserole in an airtight container in the refrigerator for up to four days. You can also freeze it for up to three months. To reheat, use a microwave.
- What sides go well with this chicken enchilada casserole?
- This casserole pairs well with various types of rice, such as white, brown, cilantro lime, or yellow rice. You can also serve it with cilantro lime cauliflower rice for a low-carb option.
- How can I make this recipe in a pressure cooker or Instant Pot?
- To use a pressure cooker, follow the initial steps of sautéing the onion and garlic, then cook under high pressure for 20 minutes, allowing a natural release. Shred the chicken, add the tortillas, and stir. Top with cheese and cook under high pressure for an additional 5 to 10 minutes, then perform a quick release.
Tips
- For optimal flavor, sauté the onions and garlic before adding them to the slow cooker. This step enhances the depth of flavor in the final dish.
- If you’re short on time, consider using store-bought enchilada sauce instead of making it from scratch.
- To reduce the cooking time, you can use the pressure cooker or Instant Pot. Cook on high pressure for 20 minutes, perform a natural release, shred the chicken, and then add tortillas and cheese.
- For a leaner option, swap chicken thighs with boneless chicken breasts or turkey breasts.
Equipment
- Slow cooker (Crock-Pot)
- Skillet (if you don’t already have one for sautéing)
- Two forks (for shredding the chicken, if not already available)
