Name: Slow Cooker Chicken Enchiladas – Easy, Flavorful, and Hearty Mexican Meal
Ingredients: 1 lb boneless skinless chicken thighs or breasts; 1 tsp avocado or olive oil; ½ medium onion, chopped; 2 garlic cloves, finely chopped; 1 tsp ground cumin; 1 tsp kosher salt; 2 cups enchilada sauce (store-bought or homemade); ¼ cup sour cream (plus more for serving); 4 corn tortillas, cut into strips; 1 (15 oz) can black beans, rinsed and drained; 4 oz shredded cheese (Mexican blend or mozzarella); Optional toppings: sliced jalapeños, chopped fresh cilantro, avocado slices, crema, or cilantro lime rice

Ingredients

Scale

1 lb boneless skinless chicken thighs or breasts
1 tsp avocado or olive oil
½ medium onion, chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp kosher salt
2 cups enchilada sauce (store-bought or homemade)
¼ cup sour cream (plus more for serving)
4 corn tortillas, cut into strips
1 (15 oz) can black beans, rinsed and drained
4 oz shredded cheese (Mexican blend or mozzarella)
Optional toppings: sliced jalapeños, chopped fresh cilantro, avocado slices, crema, or cilantro lime rice

Instructions

Sauté the onion and garlic: In a skillet, heat oil over medium. Add chopped onion, garlic, cumin, and salt. Cook until onion is soft and golden, about 5 minutes.
Transfer to slow cooker: Add the onion mix, enchilada sauce, sour cream, and ¼ cup water into the slow cooker. Stir in black beans.
Add chicken: Place chicken into the sauce mixture and spoon some sauce over the top.
Cook: Cover and cook on high for 3–4 hours or low for 6–7 hours until chicken is cooked and tender.
Shred the chicken: Use two forks to shred the chicken in the slow cooker.
Add tortillas and cheese: Mix in tortilla strips, then sprinkle cheese on top. Cover and cook for another 30 minutes until cheese melts.
Serve: Top with your favorite garnishes and enjoy as is or over rice!