I’m obsessed with these easy, Slow Cooker Chicken Enchiladas, made with chicken, black beans, tortillas, my homemade enchilada sauce, and cheese.

Slow Cooker Chicken Enchilada Casserole

Chicken enchiladas are one of my favorite things to make and eat, so naturally, this slow-cooker version hit it out of the park! I adapted it from this chicken enchilada skillet recipe, using boneless, skinless chicken thighs, but you can also use chicken breast. I served it over cilantro lime rice and topped it with avocado and some crema. It was a hit with my family and so easy to make.

Chicken Enchilada Casserole Ingredients

• Chicken: Use one pound of boneless, skinless chicken thighs or breasts.
• Onion and Garlic: Chop half of a medium onion and two garlic cloves.
• Seasoning: Ground cumin, kosher salt
• Enchilada Sauce: I prefer making homemade enchilada sauce, but you can also buy it at the supermarket.
• Sour Cream: All you need is a quarter cup of sour cream for a little creaminess.
• Corn Tortillas: Cut four tortillas into strips.
• Black Beans: Rinse and drain one can of low-sodium black beans.
• Cheese: Buy a Mexican cheese blend, Monterey Jack, or mozzarella.
• Garnishes: Sliced jalapeños and chopped fresh cilantro
• Optional Toppings: Sliced avocado, cilantro lime rice, sour cream or crema (Crema generally contains sour cream, lime juice, and salt. I have recipes for roasted poblano crema and avocado crema if you want to try one.)

How to Make Chicken Enchiladas in Slow Cooker

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.
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.
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.
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.
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.

Variations

• Sauce: Use salsa verde instead of enchilada sauce, or buy jarred enchilada sauce to save time.
• Poultry: Swap thighs for boneless chicken breasts or turkey breasts for a leaner option.
• Beef Enchilada Casserole: Substitute chuck beef for chicken.
• Beans: Replace black beans with pinto beans.
• Don’t like beans? Use canned corn.
• Tortillas: Switch out corn tortillas with flour if you prefer.
• Time Saver: If you want to serve this chicken enchilada casserole with rice but don’t have time to make it, microwave frozen white or brown rice.

What to Serve with this Chicken Enchilada Casserole

Storage

This easy enchilada casserole makes great leftovers, which will keep refrigerated for 4 days in an airtight container. You can also freeze it for up to 3 months and reheat it in the microwave.

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