Ingredients
2cupscooked chicken,shredded
½cupsalsa
12flour tortillas,6-inch in size
4ozmild green chiles,(1 can)
15ozblack beans,(1 can)
1cupcorn,defrosted
10ozenchilada sauce,(1 can) divided
2cupscheddar cheese,or your favorite blend
Preparation
Spray the inside of a 6-qt slow cooker with cooking spray. Pour ¼ cup of the enchilada sauce to cover the bottom.
Combine the shredded chicken, salsa, corn, beans, chiles, and about ½ cup of the enchilada sauce.
Divide the chicken mixture over the tortillas (approximately ¼ cup each).
Roll each tortilla and place seam side down in the slow cooker (6 per layer can be fit), topping each layer with the remaining enchilada sauce.
Top everything with cheese.
Rest two layers of paper towel over the top of the slow cooker (so they are not touching the enchiladas) and cover with the lid.
Cook on Low for 3 to 4 hours.
To serve, scoop it out like you would on a casserole.
