Slow Cooker Chicken Enchilada Casserole

INGREDIENTS

• 1 lb boneless skinless chicken thighs (or chicken breast)
• 1 teaspoon avocado oil (or olive oil)
• 1/2 medium onion (chopped)
• 2 finely chopped garlic cloves (or 2 frozen garlic cubes)
• 1 tsp ground cumin
• 1 tsp kosher salt
• 16 oz jar of enchilada sauce (red or green)
• 1/4 cup sour cream
• 4 corn tortillas (cut into strips)
• 15 ounce can low-sodium black beans (rinsed and drained)
• 1 cup mexican blend shredded cheese 

Optional toppings:

• Sliced avocado
• Sour cream
• Cilantro 
• Sliced jalapeño peppers 
• Rice

INSTRUCTIONS

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
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. Serve over rice if desired and top with optional sour cream, cilantro, jalapenos, and/or avocado.