Begin by dicing about 2 pounds of boneless, skinless chicken breasts into bite-sized pieces. Chop any vegetables you'd like to include.

Place half of your gluten-free tortillas at the bottom of the slow cooker, overlapping them slightly if necessary.

Layer half of the diced chicken over the tortillas, followed by a can of black or pinto beans.

Pour half of the enchilada sauce over the chicken and beans.

Top the sauce layer with shredded cheese, completely covering it.

Repeat the layering process with the remaining tortillas, chicken, beans, enchilada sauce, and cheese.

Cover your slow cooker and set it to cook on low for 5 hours.

For an optional crisping finish, transfer the casserole to an air fryer for a few minutes at 400°F.

Once cooked, carefully serve the Crockpot Chicken Enchilada Casserole warm.