Instructions

1. 1

   In a skillet, warm the oil over medium heat. Introduce the onion, garlic, cumin, and salt, sautéing while stirring until the onion becomes tender and slightly caramelized, which should take about 5 minutes.

2. 2

   Pour the contents into the slow cooker, then add the enchilada sauce, sour cream, and 1/4 cup of water to the onion blend, mixing well. Gently fold in the beans until they are evenly coated.

3. 3

   Place the chicken into the mixture, ensuring it is nestled in properly.

4. 4

   Secure the lid and set the slow cooker to high, allowing it to cook for approximately 3 to 4 hours, or set it to low for around 6 to 7 hours, until the chicken is tender and fully cooked. Use two forks to shred the chicken directly in the pot.

5. 5

   Incorporate the tortilla strips and mix, then sprinkle the cheese on top, cover the slow cooker again, and let it cook for an additional 30 minutes or until the cheese is melted and bubbly.

6. 6

   After the cheese has melted, finish with a sprinkle of cilantro, jalapeños, and any additional toppings you desire.

7. 7

   If you wish, serve the dish over rice and add optional sour cream and avocado on top.

Nutrition Information

Notes & Tips

• If using chicken breast, the WW Points are 5 pts instead of 7.
• To make this in the pressure cooker or Instant Pot: follow steps 1 to 4, cook high pressure 20 minutes, natural release. Shred chicken, add tortillas, stir in. Top with cheese and cook high pressure 5 to 10 minutes, quick release.
• Instant Pot
• Refrigerated for 4 days in an airtight container. You can also freeze it for up to 3 months and reheat it in the microwave.