This is the ultimate comfort food dish to make. No need to order takeout tonight when you can make this incredibly easy crockpot enchilada casserole! Made with all gluten-free ingredients for delicious meal.slow cooker enchilada

I am OBSESSED with this enchilada casserole. This is a meal that my husband has now asked for a handful of times since I first made it last month. He said “this needs to go on the rotation!”. Which means it is a golden dinner recipes.

I love this recipe because you add everything to a slow cooker and it takes just a few minutes of actual effort. Just add the ingredients into the slow cooker and let the crockpot do its thing kind of meal. It is packed with flavor, nutrients and you can really spice it up however you’d like. Make it spicy, mild, anything you are craving.

This is also a pantry staple kind of meal if you cook often from my blog. And no – these aren’t your enchiladas. They have all the flavors of enchiladas and many same ingredients but they’re not rolled up and stuffed like enchiladas. It is more of a casserole kind of vibe or enchilada chili of sorts.

So many flavors, you will love this recipe. And you can really use any protein you’d like. I go with a chicken of sorts each time but if you wanted steak or ground beef that works too. And if you are using chicken, make it skinless and boneless as I recommend below.

I cannot wait to hear what you think of this dish. Let me know if you try it too!

What ingredients you need to make Slow Cooker Enchilada Casserole:

  • Boneless skinless chicken breasts, thighs or tenderloins – really any of these can work as long as it’s boneless and skinless chicken you are golden
  • Avocado oil – you can really use any cooking oil you love
  • White onion – I usually use a sweet white onion for this
  • Garlic cloves – fresh garlic is better than garlic powder for this recipe
  • Ground cumin – love adding for flavor
  • Red enchilada sauce – you can really use any enchilada sauce you want. I try to keep things mild and you can also use your own homemade one if you have one
  • Greek yogurt – or you can use sour cream as well
  • Gluten-free tortillas – I usually use almond flour ones but you can use any you’d like
  • Black beans – rinsed and drained and if you don’t like beans, don’t use!
  • Shredded cheese – cheddar, Mexican cheese blend or manchego are my favorites here
  • Cilantro – chopped for garnish

How to make Enchilada Casserole in slow cooker:

  1. Warm oil in skillet over medium/high heat
  2. Add in the onion, garlic and cumin and stir ad cook over medium heat for about 3-5 minutes or until the onion has softened a bit
  3. Add the onion and garlic to slow cooker followed by the enchilada sauce, yogurt, water and mix together
  4. Next add in the beans followed by the chicken and cover slow cooker with lid
  5. Cook on high for 3 to 4 hours or you can cook on low for about 6 hours. You want the chicken to be softened and shred easily!
  6. Next add in the tortilla strips and mix
  7. Sprinkle cheese on top and cover again so the cheese melts for about 20-30 minutes
  8. Once cheese is melted, garnish with cilantro and any additional toppings and serve as is or with some rice while warm

FAQs and tips on making gluten-free Enchilada Casserole:

  1. What kind of slow cooker do you use? I use one that is no longer made because it’s a few years old but this is the newest version of it. But really any slow cooker you have works as long as it is big enough.
  2. What kind of enchilada sauce should I use? I recommend a red one. I also look for organic when I can but you can also use a homemade enchilada sauce if you prefer.
  3. How should I store the leftovers? In an airtight container in the fridge for 5 days. You can also freeze it for 2 months. I reheat it in the microwave or stovetop usually.
  4. Is this enchilada casserole good for kids? Depends on your kid’s taste buds but yes! Just don’t use a spicy enchilada sauce and it’s great. My 1 year old loves this recipe. 
  5. Can I make this spicy? Absolutely! Use a spicy enchilada sauce and add in jalapeño if you want.

A few other Mexican-inspired dishes to try:

Buffalo Chicken Sheet Pan Quesadilla

Easy Crispy Baked Tacos (gluten-free)

Copycat Taco Bell Mexican Pizza (gluten-free)

 
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Gluten-free Slow Cooker Enchilada Casserole

5 from 4 reviews

This is the ultimate comfort food dish to make. No need to order takeout tonight when you can make this incredibly easy crockpot enchilada casserole! Made with all gluten-free ingredients for delicious meal.

  • Prep Time: 5 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours

Yield: Serves 4

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts, thighs or tenderloins
  • 1 teaspoon avocado oil
  • 1/2 medium white onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 15-ounces red enchilada sauce of choice
  • 1/3 cup greek yogurt (or sour cream)
  • 1/4 cup filtered water
  • 3 8-inch gluten-free tortillas, cut intro strips
  • 10-ounces black beans, rinsed and drained
  • 1 cup shredded cheese, cheddar, Mexican cheese blend or manchego are my favorites here
  • Cilantro, chopped for garnish

Instructions

  1. Warm oil in skillet over medium/high heat
  2. Add in the onion, garlic and cumin and stir ad cook over medium heat for about 3-5 minutes or until the onion has softened a bit
  3. Add the onion and garlic to slow cooker followed by the enchilada sauce, yogurt, water and mix together
  4. Next add in the beans followed by the chicken and cover slow cooker with lid
  5. Cook on high for 3 to 4 hours or you can cook on low for about 6 hours. You want the chicken to be softened and shred easily!
  6. Next add in the tortilla strips and mix
  7. Sprinkle cheese on top and cover again so the cheese melts for about 20-30 minutes
  8. Once cheese is melted, garnish with cilantro and any additional toppings and serve as is or with some rice while warm

Notes

*Store leftovers in fridge for 5 days. Or you can freeze for 2 months

**Feel free to double recipe if desired to make a larger serving

  • Author: Rachel