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Slow Cooker Chicken Enchilada Casserole recipe, served and ready to eat, easy homemade dish
Olivia Farnsworth

Slow Cooker Chicken Enchilada Casserole Warm Cheesy Real Family Comfort

This Slow Cooker Chicken Enchilada Casserole is the perfect easy dinner for any weeknight or family gathering. Loaded with tender chicken, black beans, tortillas, and plenty of melty cheese, it's a deliciously cheesy chicken casserole that will become a family favorite. Enjoy the comforting flavors of slow cooker enchiladas with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Calories: 315
Ingredients Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs (or chicken breast)
  • 1 teaspoon avocado oil (or olive 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 (about 1 cup))
  • sliced jalapeño peppers (and chopped fresh cilantro, for topping)
  • optional for topping and serving:
  • sliced avocado
  • crema or sour cream
  • cilantro lime rice

Notes

  • If using chicken breast, the WW Points are 5 pts instead of 7. Store refrigerated in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the microwave before serving. To make this in a pressure cooker or Instant Pot: follow steps 1 to 4, cook on high pressure for 20 minutes with natural release, shred chicken, stir in tortillas, top with cheese, then cook high pressure 5 to 10 minutes with quick release.