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Slow Cooker Chicken Enchiladas Recipe

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4.3 from 74 reviews

This Slow Cooker Chicken Enchiladas recipe offers a comforting and flavorful meal perfect for busy days. Tender shredded chicken, rich enchilada sauce, black beans, and a melty cheese topping come together in the slow cooker for an easy, hands-off Mexican-inspired dish. Serve it with fresh cilantro, jalapeños, avocado, and a side of cilantro lime rice for a deliciously satisfying dinner.

Ingredients

Protein & Vegetables

  • 1 lb boneless skinless chicken thighs or chicken breast
  • 1/2 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 15 ounce can low-sodium black beans, rinsed and drained

Seasonings & Sauce

  • 1 teaspoon avocado oil or olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 cups homemade enchilada sauce or 16 ounce jarred enchilada sauce
  • 1/4 cup sour cream, plus more for serving
  • 1/4 cup water

Carbohydrates & Dairy

  • 4 corn tortillas, cut into strips
  • 4 ounces shredded cheese (Mexican cheese blend, Monterey Jack, or mozzarella, about 1 cup)

Garnishes & Optional Toppings

  • Sliced jalapeño peppers
  • Chopped fresh cilantro
  • Sliced avocado (optional)
  • Crema or sour cream (optional)
  • Cilantro lime rice (optional, for serving)

Instructions

  1. Sauté Onion and Spices: Heat the avocado or olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, ground cumin, and kosher salt. Cook while stirring occasionally until the onions are softened and browned, approximately 5 minutes, which releases deep flavor.
  2. Combine Ingredients in Slow Cooker: Transfer the sautéed onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup of water to the mixture; stir well to combine all ingredients evenly. Fold in the rinsed and drained black beans until they are thoroughly coated with the sauce.
  3. Add Chicken and Slow Cook: Nestle the chicken thighs or breasts into the enchilada mixture in the slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the chicken is tender and thoroughly cooked through.
  4. Shred the Chicken: Using two forks directly in the slow cooker pot, shred the cooked chicken into bite-sized pieces, mixing it into the sauce and bean mixture.
  5. Add Tortillas and Cheese: Stir in the cut strips of corn tortillas, then sprinkle the shredded cheese evenly over the top. Cover the slow cooker and cook for an additional 30 minutes, or until the cheese has fully melted and the tortillas have softened.
  6. Garnish and Serve: Once the cheese has melted, garnish the enchiladas with fresh chopped cilantro and sliced jalapeño peppers. Serve optionally over cilantro lime rice and topped with sliced avocado and extra sour cream or crema for a complete meal.

Notes

  • You can substitute chicken breasts for thighs, though thighs tend to be more tender and flavorful for slow cooking.
  • For a milder dish, omit jalapeño peppers or use less.
  • Use homemade enchilada sauce for best flavor or choose a quality jarred sauce if short on time.
  • This dish pairs beautifully with cilantro lime rice, but can also be served with a simple green salad or Mexican street corn.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the slow cooker or oven.

Find it online: https://flavorspath.com/slow-cooker-chicken-enchiladas-recipe/