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Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas for Easy Weeknight Comfort

Enjoy delicious Slow Cooker Chicken Enchiladas, a perfect blend of convenience and flavor for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 pounds Boneless Skinless Chicken Thighs or Breasts Main protein source providing hearty flavor and texture.
  • 2 tablespoons Avocado Oil Can substitute with any neutral oil.
  • 1 cup Chopped Onion Use yellow or white onion.
  • 2 cloves Garlic Minced, use fresh for best results.
  • 1 teaspoon Ground Cumin Essential for depth in Mexican cuisine.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 cup Sour Cream Can replace with Greek yogurt.
  • 15 ounces Low-Sodium Black Beans Rinsed and drained.
  • 8 each Corn Tortillas Cut into strips for layering.
Sauce and Topping
  • 1 cup Homemade Enchilada Sauce or Jarred Choose lower sodium option if preferred.
  • 2 cups Shredded Cheese Mix of Mexican cheese blend, Monterey Jack, or mozzarella.
  • Toppings Sliced jalapeños, fresh cilantro, sliced avocado, crema, or sour cream.

Equipment

  • slow cooker
  • skillet

Method
 

Preparation Steps
  1. In a skillet over medium heat, warm about two tablespoons of avocado oil. Add one chopped onion and two minced garlic cloves, sautéing until the onion softens and turns translucent.
  2. Transfer the sautéed onion and garlic into your slow cooker. Pour in a cup of enchilada sauce, add half a cup of sour cream, and a quarter cup of water. Mix until well combined.
  3. Fold in one can of rinsed and drained black beans into the sauce mixture in the slow cooker. Stir gently until beans are evenly coated.
  4. Nestle boneless skinless chicken thighs or breasts into the sauce mixture, ensuring they are submerged.
  5. Cover and set the slow cooker to high for 3 to 4 hours or low for 6 to 7 hours, until chicken is tender.
  6. Use two forks to shred the chicken directly in the slow cooker and stir until well mixed.
  7. Gently fold in strips of corn tortillas into the chicken mixture, then sprinkle shredded cheese on top. Cover and cook for an additional 30 minutes on high.
  8. Garnish with sliced jalapeños, fresh cilantro, or avocado. Serve over cilantro lime rice.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 25.5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 700mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 200mgIron: 2.5mg

Notes

Use chicken thighs for juicy enchiladas; adjust spices to taste. Enhance servings with fresh toppings like cilantro and jalapeños.

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