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Slow Cooker Chicken Enchiladas Recipe
Ben Carraoli

Slow Cooker Chicken Enchiladas Recipe

I just made this easy and satisfying slow-cooker version of chicken enchiladas, and I couldn’t wait to share it with you. I used my favourite combination of shredded chicken, black beans, tortillas, and cheesy sauce all cooked together in one pot — yes, the slow cooker!
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Total Time 4 hours 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs (or chicken breast) — Thighs bring more flavour and stay juicy; if you prefer leaner, go for breast.
  • 1 teaspoon avocado oil or olive oil — A little oil helps sauté the aromatics and boosts depth of flavour.
  • ½ medium onion chopped — Onion adds a savoury base; chopping it finely ensures it cooks quickly and blends well.
  • 2 cloves garlic finely chopped — Garlic gives aromatic punch; fresh always tastes better than pre-minced.
  • 1 teaspoon ground cumin — Cumin brings that warm smoky Mexican-style seasoning.
  • 1 teaspoon kosher salt — Essential for seasoning properly so the flavours stand out.
  • 2 cups enchilada sauce homemade preferred, or a 16 oz jar — The sauce is the main flavour carrier, so choose one you like (or make your own).
  • ¼ cup sour cream plus extra for serving — Adds creaminess and a slight tang to balance the spices.
  • 4 corn tortillas cut into strips — Using corn tortillas gives authentic texture; cut into strips so they layer evenly.
  • 15 oz can low-sodium black beans rinsed and drained — Beans make the dish hearty and share protein; rinsing removes excess sodium.
  • 4 oz shredded cheese about 1 cup such as Mexican cheese blend, Monterey Jack, or mozzarella — Freshly shredded cheese melts better and gives a smoother finish than pre-shredded.
  • Sliced jalapeño peppers and chopped fresh cilantro for topping — Fresh toppings add bright colour and a bit of heat.
  • Optional for serving: sliced avocado crema or extra sour cream, cilantro-lime rice — These elevate the dish and add variety in texture and flavour.

Method
 

  1. Heat the oil in a skillet over medium heat. Add the chopped onion, garlic, cumin and salt and cook, stirring, until the onion has softened and lightly browned (about 5 minutes). This step builds a flavour base before everything goes into the slow cooker.
  2. Transfer the cooked onion and garlic mixture into your slow cooker. Add the enchilada sauce, sour cream, ¼ cup of water, and stir to combine. Then fold in the drained black beans so they’re coated in the sauce, and nestle the chicken thighs (or breasts) into the mix. Let the slow cooker do its job.
  3. Cover and cook on high for 3-4 hours or low for 6-7 hours until the chicken is tender and easily shredded. Use two forks to shred the chicken right in the pot. Then stir in the tortilla strips, top with the shredded cheese, cover, and cook for another ~30 minutes until the cheese melts. Finally, garnish with chopped cilantro, jalapeños (and optional avocado, sour cream or crema) before serving.

Notes

  • I found that browning the onion and garlic first really boosted the flavour compared to tossing them raw into the slow cooker.
  • I prefer using chicken thighs because they stay juicy after long cooking. If you use breasts, keep a close eye so they don’t dry out.
  • Cutting the tortillas into strips ahead of time helps them soak the sauce evenly in the slow cooker rather than clumping.
  • If you like it spicier, add some chopped jalapeños into the sauce part, not just as a topping—I did this and got a nice kick.
  • For even easier cleanup, line the slow cooker with a slow-cooker liner or spray lightly with non-stick spray before starting.