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Grain-Free Chicken Enchiladas

A delicious slow cooker grain-free enchilada recipe!
Prep Time 30 mins
Cook Time 4 hrs
Course Main Course
Cuisine Mexican


  • slow cooker
  • 9 x 13 baking dish


  • 2.5 lbs organic chicken breast
  • 1 pack Siete almond Flour Tortilla
  • 1 10 oz can organic diced tomatoes
  • 1 4 oz can organic diced green chili
  • 1 jar Siete Green Enchilada Sauce- link in notes https://sietefoods.com/products/green-enchilada-sauce
  • 1 batch taco seasoning from scratch - link in notes https://abusykitchen.com/taco-tuesday/
  • 1 organic lime
  • 1 jar taco sauce or salsa for topping
  • 1 container sour cream for topping
  • 2-4 fresh organic jalapeno for topping

Taco season recipe:

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper


  • Place the diced tomatoes and green chiles in the slow cooker. Place the chicken breasts on top and season them with taco seasoning.
  • Cover and cook on high for 3 hours or low for 6-7 hours. Cook times will vary based on slow cooker.
  • If chicken starts to dry out, add chicken bone broth as needed. Depending on how your slow cooker cooks, you may not need to do this. I didn't need to do it when I cooked this, however some slow cookers cook faster than others.
  • Add in some freshly squeezed lime juice, mix everything together and taste. Season with salt to taste.
  • Pre-heat oven to 350 degrees. While the oven is pre-heating, assemble enchiladas.
  • To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese and black beans. Cover bottom of 9 x 13 baking dish with 4 tablespoons of Siete Green Enchiladas Sauce.
  • Lay out a tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese and black beans. Roll up tortilla and place in a greased 9 x 13 baking dish.
  • Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  • Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. For super crispy enchiladas cook 25-30 minutes.
  • Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.