Ingredients
Equipment
Method
Step-by-Step Instructions
- Start by layering the bottom of your crockpot with gluten-free tortillas, overlapping them slightly.
- Distribute cooked and shredded chicken evenly over the tortillas.
- Pour the zesty enchilada sauce over the chicken layer, covering everything evenly.
- Sprinkle your choice of beans over the enchilada sauce.
- Generously sprinkle your favorite cheese on top of the beans.
- Cover the crockpot and cook on low for 5 hours (300 minutes).
- For an optional crispy finish, place in an air fryer at 375°F for 5-7 minutes.
Nutrition
Notes
This dish is flexible; feel free to experiment with spices or vegetables based on your preferences.
