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Bowl with chicken enchilada casserole served with rice and tortilla chips.
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Slow Cooker Green Chicken Enchilada Casserole

Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American, Tex Mex
Servings: 6
Author: Serene

Equipment

Ingredients

  • 1½ pounds chicken thighs boneless, skinless
  • 1 teaspoon avocado oil
  • ½ yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • 1 15 ounce can whole corn kernels or use frozen corn
  • 1 15 ounce can black beans drained and rinsed
  • 1 cup green enchilada sauce
  • ¼ cup sour cream
  • 5 white corn tortillas cut into strips
  • 1 cup Monterey Jack cheese grated

Toppings

  • ¼ cup sour cream
  • fresh cilantro
  • sliced avocado

Instructions

  • Heat oil in a medium size skillet over medium heat. Add the diced onion, salt, and cumin, cook until softened and translucent. Add in the garlic and cook an additional 30 seconds until fragrant. 
  • Transfer the cooked onions to the slow cooker and add in the corn, black beans, enchilada sauce, and sour cream. Stir this all together and then add the chicken, coating in the sauce. 
    Chicken added to slow cooker with enchilada sauce to make a casserole.
  • Cover and cook on low for 6-7 hours until the chicken is tender. Shred the chicken. 
  • Stir in the tortilla strips and then top with the grated cheese. Cook on low for an additional 30 minutes. 
    Adding tortilla strips to a slow cooker for enchilada casserole.
  • Top with extra sour cream, fresh cilantro and sliced avocado. 
    Chicken enchilada casserole topped with cheese in a slow cooker.
  • Serve this over rice or with tortilla chips as desired. 

Notes

  • Storage: Store leftovers in the fridge for up to 4 days. Reheat in microwave or in the oven. 
  • Freezing: Store in a sealed freezer safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat in the oven or slow cooker. If planning to freeze I recommend leaving the tortillas and cheese out until you are reheating to serve. 

Nutrition

Calories: 434kcal | Carbohydrates: 16g | Protein: 26g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 952mg | Potassium: 338mg | Fiber: 2g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 2mg