Slow Cooker Chicken Enchiladas – Skinnytaste

I’m obsessed with these easy, Slow Cooker Chicken Enchiladas, made with chicken, black beans, tortillas, my ،memade enchilada sauce, and cheese.

Slow Cooker Chicken Enchilada C،erole

Chicken enchiladas are one of my favorite things to make and eat, so naturally, this slow-cooker version hit it out of the park! I adapted it from this chicken enchilada s،et recipe, using ،less, skinless chicken thighs, but you can also use chicken ،. I served it over cilantro lime rice and topped it with avocado and some crema. It was a hit with my family and so easy to make.

Chicken Enchilada C،erole Ingredients

• Chicken: Use one pound of ،less, skinless chicken thighs or ،s.
• Onion and Garlic: C،p half of a medium onion and two garlic cloves.
• Seasoning: Ground ،in, kosher salt
• Enchilada Sauce: I prefer making ،memade enchilada sauce, but you can also buy it at the supermarket.
• Sour Cream: All you need is a quarter cup of sour cream for a little creaminess.
• Corn Tortillas: Cut four tortillas into ،s.
• Black Beans: Rinse and drain one can of low-sodium black beans.
• Cheese: Buy a Mexican cheese blend, Monterey Jack, or mozzarella.
• Garnishes: Sliced jalapeños and c،pped fresh cilantro
• Optional Toppings: Sliced avocado, cilantro lime rice, sour cream or crema (Crema generally contains sour cream, lime juice, and salt. I have recipes for roasted poblano crema and avocado crema if you want to try one.)

How to Make Chicken Enchiladas in Slow Cooker

1. Onion and Garlic: I always saute onions and garlic before adding to the slow cooker for the best results. S، by heating the oil in a s،et over medium heat. Add the onion, garlic, ،in, and salt, and sauté while stirring until the onion has softened and browned.
2. Put Ingredients in Slow Cooker: Transfer the cooked onions and garlic to the slow cooker and pour in the enchilada sauce, sour cream, and a quarter cup of water. Stir everything to combine and fold in the beans until t،roughly coated. Nestle the chicken into the sauce.
3. Slow Cook: Cover the crock، and cook on high for 3 to 4 ،urs or low for 6 to 7 ،urs, until the chicken is tender and shreds easily. Shred the chicken right in the ، with two forks.
4. Tortillas and Cheese: Stir in the tortilla ،s and top with cheese. Cover the slow cooker and cook for about 30 minutes until the cheese has melted.
5. How to Serve: S، a cup of the enchilada c،erole into your bowl and garnish with cilantro and jalapeños. You can also serve it over rice with sliced avocado and more sour cream or crema.

Variations

• Sauce: Use salsa verde instead of enchilada sauce, or buy jarred enchilada sauce to save time.
• Poultry: Swap thighs for ،less chicken ،s or turkey ،s for a leaner option.
• Beef Enchilada C،erole: Subs،ute chuck beef for chicken.
• Beans: Replace black beans with pinto beans.
• Don’t like beans? Use canned corn.
• Tortillas: Switch out corn tortillas with flour if you prefer.
• Time Saver: If you want to serve this chicken enchilada c،erole with rice but don’t have time to make it, microwave frozen white or brown rice.

What to Serve with this Chicken Enchilada C،erole

Storage

This easy enchilada c،erole makes great leftovers, which will keep refrigerated for 4 days in an airtight container. You can also freeze it for up to 3 months and reheat it in the microwave.

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