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Slow cooker chicken enchiladas topped with avocado slices, jalapeños, cilantro, and sour cream.
Sarah

Slow Cooker Chicken Enchiladas

A cheesy, easy-to-make slow cooker chicken enchilada casserole packed with tender shredded chicken, bold flavor, and comforting texture perfect for weeknight meals or meal prep. With just minutes of prep, the crockpot does all the work, delivering perfectly tender chicken, savory sauce, and gooey cheese every time.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 296
Ingredients Method Notes

Ingredients
  

Protein
  • 2 pounds boneless skinless chicken breasts or thighs
Sauce and Flavor Base
  • 2 cups enchilada sauce (homemade or jarred) 16 oz if jarred
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 0.25 cup sour cream plus extra for serving
  • 15 oz low sodium black beans rinsed and drained
  • 1 small onion chopped
  • 2 cloves garlic minced
Tortillas
  • 4 corn tortillas cut into strips
Cheese and Toppings
  • 4 oz shredded cheese (Mexican blend, Monterey Jack, or mozzarella) about 1 cup
  • Sliced jalapeño peppers for garnish
  • Chopped fresh cilantro for garnish
Optional Additions for Serving
  • Sliced avocado
  • Extra sour cream or crema
  • Cilantro lime rice for serving

Method
 

  1. Heat oil in a skillet over medium heat. Add onion, garlic, cumin, and salt. Cook for 5 minutes until onion softens.
  2. Transfer onion mixture to slow cooker. Stir in enchilada sauce, sour cream, and a splash of water. Add black beans and mix well.
  3. Place chicken in slow cooker, nestling into the sauce. Cover and cook on high for 3–4 hours or low for 6–7 hours until tender.
  4. Shred chicken in the slow cooker with two forks and mix with sauce and beans.
  5. Stir in tortilla strips, then sprinkle cheese on top. Cover and cook another 30 minutes until cheese is melted.
  6. Garnish with fresh cilantro and jalapeños. Serve with avocado, sour cream, or cilantro lime rice.

Notes

  • Carbohydrates: 45 g
  • Protein: 2 g
  • Fat: 13 g
  • Saturated Fat: 7 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 3 g
  • Trans Fat: 0.2 g
  • Cholesterol: 30 mg
  • Sodium: 246 mg
  • Potassium: 63 mg
  • Fiber: 2 g
  • Sugar: 29 g
  • Vitamin A: 376 IU
  • Vitamin C: 1 mg
  • Calcium: 53 mg
  • Iron: 1 mg
Use thicker corn tortillas to prevent sogginess. Shred cheese from a block for better melting. Let casserole rest before serving for neat slices. Swap beans, sauce, or add vegetables to customize. Store leftovers in the fridge up to 4 days or freeze up to 3 months.