Description
A comforting homemade casserole infused with vibrant flavors of Mexican cuisine, featuring tender chicken, rich enchilada sauce, and melted cheese.
Ingredients
- 1 lb boneless skinless chicken thighs (or chicken breast)
- 1 teaspoon avocado oil
- 1/2 medium onion (chopped)
- 2 garlic cloves (finely chopped)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cups homemade enchilada sauce (or 16 oz jarred)
- 1/4 cup sour cream (plus more for serving)
- 4 corn tortillas (cut into strips)
- 15 oz can low-sodium black beans (rinsed and drained)
- 4 oz shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella)
- Sliced jalapeño peppers (for garnish)
- Chopped fresh cilantro (for garnish)
- Sliced avocado (for serving)
- Crema or sour cream (optional)
Instructions
- In a skillet, heat the avocado oil over medium heat. Add the chopped onion, garlic, ground cumin, and kosher salt. Cook for about 5 minutes, stirring occasionally until the onion is soft and lightly browned.
- Transfer this aromatic mixture to your slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup of water. Stir until well combined and fold in the black beans until they’re coated.
- Nestle the chicken into the mixture, cover, and cook on high for about 3 to 4 hours or on low for 6 to 7 hours, until the chicken is fork-tender.
- Once the chicken is done, shred it directly in the pot using two forks. Add in the tortilla strips and stir to combine. Top with shredded cheese, cover the slow cooker, and cook for an additional 30 minutes or until the cheese is melted and bubbly.
- Garnish with jalapeños, cilantro, and any additional toppings you like. Serve hot over a bed of cilantro-lime rice if desired, and don’t forget the avocado slices and extra sour cream on the side!
Notes
For extra flavor, use homemade enchilada sauce if you have the time. You can mix in other veggies like bell peppers or corn for added freshness.