Slow Cooker Chicken Enchilada Casserole
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 skillet recipe, using boneless, skinless chicken thighs, but you can also use chicken breast. 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. Here’s more slow cooker chicken recipes!
Chicken Enchilada Casserole Ingredients
Chicken: Use one pound of boneless, skinless chicken thighs or breasts. Onion and Garlic: Chop half of a medium onion and two garlic cloves. Seasoning: Ground cumin, kosher salt Enchilada Sauce: I prefer making homemade 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 strips. 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 chopped 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
Variations
Sauce: Use salsa verde instead of enchilada sauce, or buy jarred enchilada sauce to save time. Poultry: Swap thighs for boneless chicken breasts or turkey breasts for a leaner option. Beef Enchilada Casserole: Substitute 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 casserole with rice but don’t have time to make it, microwave frozen white or brown rice.
What to Serve with this Chicken Enchilada Casserole
White Rice Brown Rice Cilantro Lime Rice Yellow Rice Cilantro Lime Cauliflower Rice
Storage
This easy enchilada casserole 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.
More Enchilada Recipes You’ll Love
Chicken Enchilada Recipe Chicken Enchilada Soup Vegetarian Enchiladas with Butternut and Black Beans Enchiladas Verdes Vegetable Enchilada Pie
