Ingredients

• 1 lb boneless skinless chicken thighs (or chicken breast). I did 8 thighs.
• 1 teaspoon avocado oil (or olive 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) I used a 28 oz
• 1/4 cup sour cream (plus more for serving)
• 4 corn tortillas (cut into strips). I used 6
• 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
• Cilantro
• Added small can of diced green chilies
• Maybe use green onions

Directions

• 1. Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
• 2. Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
• 3. Nestle the chicken in.
• 4. Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
• 5. Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
• 6. Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
• 7. Serve over rice if desired and top with optional sour cream, and avocado.

Nutrition

Photos