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–+ servings
Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas

These easy Slow Cooker Chicken Enchiladas are made with black beans, tortillas, homemade enchilada sauce, and cheese.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Dinner, Main Dish, Meal Prep
Cuisine Latin, Mexican-American, Tex Mex
Servings 6 servings
Calories 315 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb boneless skinless chicken thighs or chicken breast
  • 1 teaspoon avocado oil or olive oil
  • ½ medium onion chopped
  • 2 cloves garlic finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 cups homemade enchilada sauce or 16 ounce jarred
  • ¼ cup sour cream plus more for serving
  • 4 corn tortillas cut into strips
  • 15 ounce low-sodium black beans rinsed and drained
  • 4 ounces shredded cheese such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)
  • sliced jalapeño peppers for topping
  • chopped fresh cilantro for topping

optional for topping and serving

  • sliced avocado
  • crema or sour cream
  • cilantro lime rice

Instructions
 

  • Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
  • Transfer to the slow cooker and add the enchilada sauce, sour cream, and ¼ cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
  • Nestle the chicken in.
  • Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
  • Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
  • Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
  • Serve over rice if desired and top with optional sour cream, and avocado.

Notes

If using chicken breast, the WW Points are 5 pts instead of 7. Refrigerated for 4 days in an airtight container. You can also freeze it for up to 3 months and reheat it in the microwave. For pressure cooker, follow steps 1 to 4, cook high pressure 20 minutes, natural release. Shred chicken, add tortillas, stir in. Top with cheese and cook high pressure 5 to 10 minutes, quick release.

Nutrition

Serving: 1cupCalories: 315kcalCarbohydrates: 26gProtein: 25.5gFat: 12gSaturated Fat: 5gCholesterol: 92.5mgSodium: 862mgFiber: 7gSugar: 3.5g
Keyword casserole, Easy Recipes, family meals, Mexican food, Slow Cooker Chicken Enchiladas, slow cooker recipes
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