Slow Cooker Chicken Enchilada Casserole Recipe
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.
- 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
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
- 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.
- 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.
- Add Chicken: Nestle the chicken thighs into the sauce mixture in the slow cooker.
- 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.
- 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.
- 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
