Skinnytaste · by Gina Homolka★ 4.9 (181)
Slow Cooker Chicken Enchilada Casserole
NUTRITION · PER SERVING285M COOK
CAL 22%·PRO 54%
CARBS 31G28% OF CAL
10G FIBER4G SUGAR17G OTHER
FAT 25G50% OF CAL
11G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow cooker chicken enchiladas layered with corn tortillas, black beans, homemade enchilada sauce, and cheese. This easy make-ahead casserole is perfect for meal prep with authentic Tex-Mex flavors.
mainmexicancasserolechicken⏲️ slow cooker🍳 skilletgluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 ounce jarred)
- 1/4 cup sour cream (plus more for serving)
- 4 corn tortillas (cut into strips)
- 15 ounce can low-sodium black beans (rinsed and drained)
- 4 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup))
- sliced jalapeño peppers (and chopped fresh cilantro, for topping)
- sliced avocado
- crema or sour cream
- cilantro lime rice
At a glance
PER SERVING · TIME 285M
CAL 22%·PRO 54%
CARBS 31G28% OF CAL
10G FIBER4G SUGAR17G OTHER
FAT 25G50% OF CAL
11G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h 30m
- Sodium
- 1105mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 624mg
- Calcium
- 218mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.