Description
A comforting, no-fuss casserole featuring tender chicken, vibrant enchilada sauce, and melty cheese, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 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 a Mexican cheese blend, Monterey Jack, or mozzarella)
- Sliced jalapeño peppers (optional, for topping)
- Sliced avocado (for serving)
- Crema or sour cream (for dolloping)
- Cilantro lime rice (for serving)
Instructions
- Heat the avocado oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt; cook until the onion has softened and browned, about 5 minutes.
- Transfer the sautéed mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water; stir to combine and fold in the black beans.
- Nestle the chicken into the saucy mixture, ensuring each piece is well-covered.
- Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7 hours, until the chicken is tender and cooked through. Shred the chicken in the pot.
- Add the tortilla strips and stir. Top with cheese, cover, and cook for an additional 30 minutes or until the cheese has melted.
- Garnish with cilantro, jalapeños, and serve with avocado and sour cream. Optionally serve over cilantro lime rice.
Notes
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg