Start by spraying the interior of your slow cooker with a nonstick spray to ensure the casserole doesn’t stick. Set your slow cooker to the appropriate setting.

Place the chicken breasts at the bottom of the slow cooker in a single layer.

Pour the red enchilada sauce over the chicken, then add fire-roasted tomatoes, diced green chiles, and taco seasoning. Stir gently to combine.

Cover the slow cooker and cook on High for 3–4 hours or on Low for 4–6 hours. For maximum flavor, extend the Low cooking time to 6–8 hours.

Once cooked, remove the chicken from the slow cooker and shred it using forks or a stand mixer.

Return the shredded chicken to the slow cooker and mix back into the sauce.

Stir in half of the shredded cheese, black beans, and sweet corn.

Layer in sliced gluten-free tortillas, folding gently without breaking.

Sprinkle remaining shredded cheese over the top.

Cover and cook for another 20–30 minutes until cheese is melted and bubbly.

For a creamier texture, add cream cheese during the last few minutes, stirring until melted.

Garnish with fresh cilantro and serve warm.