Crockpot Enchiladas
Serves 6
15 mins prep
0 mins total
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.
lbboneless skinless chicken thighs or chicken breast
medium onionchopped
garlic clovesfinely chopped
tspground cumin
tspkosher salt
cupenchilada saucehomemade or jarred, 16 oz
cupsour creamplus more for serving
corn tortillascut into strips
15 oz can low-sodium black beans, rinsed and drained
15 oz cancorndrained
ozshredded cheeseMexican blend, Monterey Jack, or mozzarella — about 1 cup
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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.