Slow-Cooker GLuten Free Chicken Enchilada Casserole

Slow-Cooker GLuten Free Chicken Enchilada Casserole


3 boneless, skinless chicken breasts, cut into thin strips

One 14-ounce can black beans, drained

One 14-ounce can corn, drained

Once 4-ounce can green chiles

One 28-ounce can enchilad sauce

3 cups shredded jack cheese

1 red onion, chopped

3 tablespoon taco seasoning

Fresh, chopped cilantro, to taste

Sliced scallions, to taste

Sour cream, to taste


1.  In a large bowl, toss the chicken with the black beans, corn, green chiles, red onion and taco seasoning.

2.  Pour a quarter of the enchilada sauce into the base of the slow cooker.  Arrange 5 tortillas over the sauce and then top with a third of the chicken mixture.  Sprinkle with 1/2 cup cheese.  Repeat this layering pattern two more times.

3.  Top the third layer with the remaining tortillas, enchilada sauce and cheese.

4.  Cook on low for 5 to 6 hours.

5.  Serve portions garnished with sour cream, thinly sliced scallions and chopped fresh cilantro.

Makes 4 servings.