Slow Cooker Chicken Enchilada Casserole Recipe

Introduction

This Slow Cooker Chicken Enchilada Casserole is a comforting, flavorful meal that’s perfect for busy days. Tender chicken simmers in a rich, spicy sauce with beans and cheese, making it ideal for a hands-off dinner. Serve it over rice for a complete, satisfying dish.

Ingredients

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

Instructions

1. Step 1: Heat the avocado oil in a skillet over medium heat. Add the chopped onion, garlic, cumin, and kosher salt. Cook, stirring occasionally, until the onion softens and browns, about 5 minutes.
2. Step 2: Transfer the onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water, stirring to combine. Fold in the rinsed and drained black beans until well coated.
3. Step 3: Nestle the chicken thighs or breasts into the sauce mixture in the slow cooker.
4. Step 4: Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and cooked through.
5. Step 5: Using two forks, shred the chicken directly in the slow cooker. Stir in the tortilla strips, then sprinkle the shredded cheese evenly over the top. Cover and cook for another 30 minutes until the cheese melts.
6. Step 6: Once the cheese is melted, garnish with sliced jalapeño peppers and chopped cilantro, along with any other desired toppings like avocado or crema.
7. Step 7: Serve the casserole warm over cilantro lime rice if desired, adding sour cream or extra avocado slices on top.

Tips & Variations

• For extra smoky flavor, add a teaspoon of chipotle chili powder alongside the cumin.
• Use chicken breast if you prefer leaner meat, but thighs stay moister in the slow cooker.
• If you like it spicier, toss in some chopped green chilies or extra jalapeño slices before cooking.
• Leftover casserole makes a great filling for burritos or tacos the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until warmed through. If the casserole thickens upon standing, add a splash of water or broth when reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought enchilada sauce?

Yes, jarred enchilada sauce works well and saves time. Just pick your favorite brand or heat it briefly before adding to the slow cooker for the best flavor.

Can I prepare this in advance?

You can assemble the ingredients in the slow cooker insert the night before and refrigerate. Just allow extra cooking time in the morning to ensure the chicken is fully cooked.

Slow Cooker Chicken Enchilada Casserole Recipe

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This Slow Cooker Chicken Enchilada Casserole is a comforting, flavorful dish perfect for easy weeknight dinners. Tender chicken thighs simmer in a savory enchilada sauce with beans, spices, and soft tortilla strips, topped with melted cheese and fresh garnishes like jalapeños and cilantro. Serve it over cilantro lime rice and add sour cream and avocado for a creamy, satisfying meal with minimal hands-on prep.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 4 hours (high) or 7 hours (low) plus 30 minutes for cheese melting
• Total Time: 4 hours 45 minutes (high) or 7 hours 45 minutes (low)
• Yield: 4 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb boneless skinless chicken thighs (or chicken breast)
• 1/2 medium onion, chopped
• 2 garlic cloves, finely chopped

Spices and Oils

• 1 teaspoon avocado oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt

Enchilada Sauce and Dairy

• 2 cups homemade enchilada sauce (or 16 ounce jarred)
• 1/4 cup sour cream (plus more for serving)
• 4 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella, about 1 cup)

Other Ingredients

• 4 corn tortillas, cut into strips
• 15 ounce can low-sodium black beans, rinsed and drained
• Sliced jalapeño peppers (for topping)
• Chopped fresh cilantro (for topping)
• Sliced avocado (for serving)
• Crema or sour cream (for serving)
• Cilantro lime rice (for serving)

Instructions

1. Sauté Aromatics: Heat the avocado oil in a skillet over medium heat. Add the chopped onion, garlic, ground cumin, and kosher salt, cooking while stirring until the onion softens and browns, about 5 minutes.
2. Mix Slow Cooker Ingredients: Transfer the cooked onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water; stir to combine. Fold in the rinsed black beans until evenly coated.
3. Add Chicken: Nestle the chicken thighs into the sauce mixture in the slow cooker.
4. Cook Chicken: Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and fully cooked through. Once done, shred the chicken with two forks directly in the pot.
5. Add Tortilla Strips and Cheese: Stir the corn tortilla strips into the mixture. Then sprinkle the shredded cheese evenly over the top. Cover and cook for another 30 minutes or until the cheese has melted thoroughly.
6. Garnish and Serve: Once the cheese is melted, garnish the casserole with fresh chopped cilantro, jalapeño slices, and any optional toppings you like. Serve over cilantro lime rice and add additional sour cream and sliced avocado on top if desired.

Notes

• You can substitute chicken breasts if preferred, but thighs provide more tenderness and flavor.
• Homemade enchilada sauce adds depth, but good-quality jarred sauce works well.
• For a spicier dish, add more jalapeños or use a hotter variety of chili.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
• For a dairy-free version, omit cheese and sour cream or use dairy-free alternatives.

Keywords: slow cooker chicken enchilada casserole, easy chicken casserole, Mexican slow cooker recipe, shredded chicken casserole, enchilada bake