Crockpot Enchiladas
This easy Chicken Enchilada Casserole with tortillas, black beans, and melty cheese is the ultimate weeknight comfort food! Packed with protein and layered with Mexican-inspired flavor, it’s family-friendly, meal prep–approved, and comes together in under an hour.
Ingredients
- 1 lb boneless skinless chicken thighs or chicken breast
- ½ medium onion chopped
- 2 garlic cloves finely chopped
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 cups enchilada sauce homemade or jarred, 16 oz
- ¼ cup sour cream plus more for serving
- 6 corn tortillas cut into strips
- 1 15 oz can low-sodium black beans, rinsed and drained
- 4 oz shredded cheese Mexican blend, Monterey Jack, or mozzarella — about 1 cup
- Toppings: sliced jalapeños, cilantro and green onions
- white rice for serving if desired
Let's Make It
- Layer the base: Place chicken, onion, garlic, cumin, paprika, and salt in the slow cooker. Add black beans and corn.
- Make the sauce: In a bowl, whisk together enchilada sauce and sour cream. Pour evenly over the chicken mixture.
- Cook: Cover and cook on LOW 4–6 hours or HIGH 2–3 hours, until chicken is fully cooked and tender.
- Shred & mix: Remove chicken, shred with two forks, then return it to the slow cooker with the tortilla strips. Stir everything together so the sauce coats the chicken and tortillas.
- Add cheese: Sprinkle cheese over the top, cover, and let melt for about 5–10 minutes.
- Serve: Scoop into bowls or plates and top with cilantro, jalapeños, avocado, or lime juice.