Ingredients
Scale
Main Ingredients
- 1 lb boneless skinless chicken thighs (or chicken breast)
- 1 teaspoon avocado oil (or olive oil)
- ½ medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cups enchilada sauce (homemade or 16 oz jarred)
- ¼ cup sour cream (plus extra for serving)
- 4 corn tortillas, cut into strips
- 15 oz can low‑sodium black beans, rinsed & drained
- 4 oz shredded cheese (Mexican blend, Monterey Jack or mozzarella — about 1 cup)
- Sliced jalapeño peppers & chopped fresh cilantro, for topping
Optional Toppings / Serving Add‑ons
- Sliced avocado
- Crema or additional sour cream
- Cilantro lime rice
Instructions
- Heat oil & sauté aromatics: In a skillet, heat the avocado or olive oil over medium heat. Add the chopped onion and garlic, then cook until the onion softens and begins to brown, about 5 minutes.
- Add chicken & seasonings: Transfer the onions and garlic into the slow cooker insert. Place the chicken thighs (or breasts) on top, then sprinkle with ground cumin and kosher salt.
- Pour sauce & slow cook: Pour in the enchilada sauce and stir gently to coat the chicken. Cover and cook on HIGH for about 3‑4 hours or on LOW for about 6‑7 hours, until the chicken is tender and shreds easily.
- Shred chicken & stir in cream: Once cooked, remove the chicken, shred it using two forks, then return the shredded meat to the slow cooker. Stir in the sour cream until well combined.
- Add tortillas, beans & cheese: Add the tortilla strips and drained black beans into the mixture and stir gently. Sprinkle the shredded cheese over the top, cover, and continue cooking for another 15‑20 minutes or until the cheese has melted and the casserole is heated through.
- Serve & garnish: Scoop the casserole into bowls or onto plates. Top each serving with sliced jalapeños, chopped cilantro, and if desired additional sour cream, avocado, or serve alongside cilantro lime rice for a complete meal.
Notes
- For best texture and flavor, use corn tortillas cut into strips rather than tortilla chips. Chips may become overly crunchy or absorb too much sauce. :contentReference[oaicite:0]{index=0}
- Leftovers store well: refrigerate in an airtight container for up to 3‑4 days. The flavors deepen overnight. :contentReference[oaicite:1]{index=1}
- To make this gluten‑free, ensure the enchilada sauce and tortillas are certified gluten‑free. :contentReference[oaicite:2]{index=2}
- If you choose to use pre‑cooked chicken or rotisserie chicken, the initial slow‑cook time can be reduced by about half. :contentReference[oaicite:3]{index=3}
- Freezer‑friendly: This casserole can be prepared ahead as a freezer meal. Freeze before adding the cheese and tortillas, then thaw and complete cooking when ready. :contentReference[oaicite:4]{index=4}
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main‑course
- Method: Slow Cooking
- Cuisine: Mexican‑American
- Diet: Halal
Nutrition
- Serving Size: 1 serving (1 of 6)
- Calories: 501 kcal
- Sugar: 7 g
- Sodium: 945 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 36 g
- Cholesterol: 137 mg