Slow Cooker Chicken Enchiladas
Need an idea for dinner tonight? Try out this delicious slow cooker chicken enchilada recipe!
Prep time: 15 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 45 mins
Servings: 6
– 1 lb boneless skinless chicken thighs , or chicken breast
– 1 tsp. avocado oil , or olive oil
– 1/2 medium onion, chopped
– 2 garlic cloves, finely chopped
– 1 tsp. ground cumin
– 1 tsp. kosher salt
– 2 cups enchilada sauce
– 1/4 cup sour cream
– 4 corn tortillas, cut into strips
– 15 ounce can low-sodium black beans, rinsed and drained
– 4 ounces shredded cheese
– sliced jalapeño peppers, and chopped fresh cilantro, for topping
optional for topping and serving:
– 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.
