Gluten-free Slow Cooker Enchilada Casserole

5 from 5 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


  • 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


  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


*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