Description
I’m obsessed with these easy, Slow Cooker Chicken Enchiladas, made with black beans, tortillas, my homemade enchilada sauce, and cheese.
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 oz jarred)
1/4 cup sour cream (plus more for serving)
4 corn tortillas, cut into strips
15 oz can low-sodium black beans, rinsed and drained
4 oz shredded cheese (Mexican blend, Monterey Jack, or mozzarella)
sliced jalapeño peppers
chopped fresh cilantro
Instructions
1. Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
2. Transfer to the slow cooker and add enchilada sauce, sour cream, and 1/4 cup water. Stir to combine.
3. Fold in the black beans until coated.
4. Nestle the chicken in.
5. Cover and cook on high for 3-4 hours or low for 6-7 hours until chicken is tender and cooked through. Shred chicken with forks.
6. Add tortilla strips and stir, then top with cheese, cover, and cook 30 minutes until cheese melts.
7. Garnish with cilantro, jalapeños, and optional toppings. Serve over rice if desired.
Notes
If using chicken breast, WW points are 5 instead of 7.
Store refrigerated in an airtight container for up to 4 days.
Freeze for up to 3 months and reheat before serving.
To make in pressure cooker or Instant Pot: cook high pressure 20 mins, natural release, shred chicken, add tortillas, stir, top with cheese, cook 5-10 mins, quick release.
- Prep Time: 15 mins
- Cook Time: 4 hrs 30 mins
- Category: Dinner, Main Dish, Meal Prep
- Method: Slow Cooker
- Cuisine: Latin, Mexican-American, Tex Mex
Nutrition
- Serving Size: 1 cup
- Calories: 315
- Sugar: 3.5
- Sodium: 862
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 7
- Protein: 25.5
- Cholesterol: 92.5