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–+ servings
Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas for Easy Family Dinners

Savor the cozy flavors of Slow Cooker Chicken Enchiladas, a perfect solution 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: Tex-Mex
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Thighs or Breasts Can use cooked rotisserie chicken for speed.
For the Sauce
  • 2 tablespoons Avocado Oil Or substitute with olive oil.
  • 1 medium Onion, Chopped Yellow or white onions are best.
  • 3 cloves Garlic, Finely Chopped 1/4 teaspoon garlic powder can be used as a substitute.
  • 1 teaspoon Ground Cumin Taco seasoning can be used for added complexity.
  • 1/2 teaspoon Kosher Salt Adjust to taste.
  • 1 cup Homemade Enchilada Sauce Jarred can be used for convenience.
  • 1/2 cup Sour Cream Greek yogurt can be used as a healthier substitute.
For the Layers
  • 8-10 pieces Corn Tortillas Flour tortillas can be used for a different texture.
  • 1 can (15 oz) Low-Sodium Black Beans Can substitute with kidney or pinto beans.
  • 2 cups Shredded Cheese Mexican Blend, Monterey Jack, or Mozzarella.
For the Toppings
  • 1/2 cup Sliced Jalapeño Peppers Red or green as per preference.
  • 1/4 cup Chopped Fresh Cilantro Can be replaced with parsley.
  • 1 medium Sliced Avocado
  • 1/2 cup Crema or Sour Cream Can be swapped with yogurt.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat avocado oil over medium heat. Add chopped onion and finely chopped garlic, sautéing for about 5 minutes until the onion is translucent and fragrant. Sprinkle in ground cumin and kosher salt for added flavor before removing from heat.
  2. Transfer the sautéed onion and garlic mixture to your slow cooker. Pour in enchilada sauce and sour cream, stirring until well combined. Add a splash of water to achieve a smooth consistency.
  3. Gently fold in drained and rinsed black beans into the sauce mixture, ensuring they are well coated with the sauce.
  4. Nestle chicken into the sauce mixture, ensuring it is fully submerged. Cover and cook on high for 3-4 hours or low for 6-7 hours until tender.
  5. Carefully remove chicken from the slow cooker and shred it directly in the sauce, mixing well.
  6. Stir in corn tortillas, cutting them into strips if preferred. Fold gently into the mixture. Sprinkle shredded cheese over the top. Cover and cook on high for an additional 30 minutes.
  7. Once cheese has melted, serve enchiladas garnished with cilantro, jalapeños, and optionally avocado or sour cream.

Nutrition

Serving: 1enchiladaCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 700IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

For a quicker meal, consider using pre-cooked rotisserie chicken. Adjust the spice level with more jalapeños or hot salsa. Store leftovers in an airtight container for up to 4 days. Freeze portions for up to 3 months.

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