Start by dicing the chicken breast into bite-sized pieces. Measure out your enchilada sauce and have it ready to go. Cut the gluten-free tortillas into strips.

In your slow cooker, layer tortilla strips at the bottom, followed by half of the diced chicken, a layer of black beans, half of the enchilada sauce, and a layer of cheese. Repeat layers and finish with a final layer of cheese.

Cover the slow cooker with its lid and set it to cook on low for 5 hours.

After cooking, carefully remove the lid and let the casserole cool for about 10 minutes. For a crispy finish, place the top layer under an air fryer.

Serve generous portions on plates, garnished with cilantro and sour cream or avocado slices. Enjoy warm!