Ingredients
Equipment
Method
Step-by-Step Instructions
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
- Pour gluten-free enchilada sauce over the chicken until well covered.
- Layer in the black or pinto beans and tear the gluten-free tortillas into strips, scattering them across the top.
- Sprinkle shredded cheese over all the layers.
- Cover and cook on low for 5 hours.
- Consider transferring to an air fryer for a crispy top after cooking if desired.
- Spoon out the casserole, garnish with cilantro, and add a dollop of sour cream before serving.
Nutrition
Notes
This casserole is easy to customize with your favorite vegetables or proteins and stores well for meal prep purposes.
