Slow Cooker Chicken Enchilada Casserole

• servings: 6 servings
• total time: 4 hours 45 minutes

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)

sliced avocado

crema or sour cream

cilantro lime rice

Directions

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.

Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.

Nestle the chicken in.

Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.

Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.

Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.

Serve over rice if desired and top with optional sour cream, and avocado.

Nutrition

• Serving Size: 1 cup
• Calories: 315 kcal
• Total Fat: 12 g
• Saturated Fat: 5 g
• Cholesterol: 92.5 mg
• Sodium: 862 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 7 g
• Total Sugars: 3.5 g
• Protein: 25.5 g