Slow Cooker Enchilada Bowls

We've made these enchilada bowls several times and I'm finally getting around to adding it to the blog so I don't have to look up the recipe every time. It's a crock pot recipe so it's great for busy days when you still want a great meal. 

Crock Pot Enchilada Bowls

Ingredients:

2 lbs. chicken thighs

2 tsp. olive oil

1 med. onion

4 tsp. minced garlic

1 tsp. cumin

1 tsp. salt

3 cups enchilada sauce (I often make my own but also like Trader Joes sauce)

1/4 cup sour cream

6-8 corn tortillas (cut into strips)

1 (15 oz) can black beans

1 cup shredded cheddar 

Optional Toppings/bowl ingredients-

minced jalapeno

chopped avocado

sour cream

cilantro lime rice (or jasmine rice)

Instructions:

In a large skillet saute onion in olive oil until softened. Add garlic and cook for 1 more minute. Season with cumin and salt.

Place onion/garlic mixture in the bottom of a slow cooker. Add the sauce and 1/4 cup water. Add chicken, tossing slightly to cover with some of the sauce. 

Cook on low for 6-7 hours or high for 3-4 hours. Once chicken is cooked and tender, shred with a fork.

Mix in tortillas (cut in strips) and black beans. Top with cheese, recover slow cooker, and continue cooking for 15 minutes until tortillas and beans are warmed through and cheese is melted. 

Serve over rice and top with desired toppings.