Slow Cooker Chicken Enchilada Casserole

I wanted to do something in my slow cooker for Taekwon-Do night, everyone agreed enchiladas sounded tasty and this is what we came up with!










3 smallish chicken breasts
Approx 2 1/2 cups Red Enchilada Sauce(this recipe is awesome)
4 oz cream cheese
1 cup frozen corn
1/2 cup diced green chilies(1-4 oz can)
2 cups black beans, drained and rinsed(1-15 oz can)
2 cups cheese(I used 1 cup pepper jack and 1 cup Fiesta Blend)
10-12 corn tortillas, cut into quarters(amount will depend on the size of your tortilla and size of your slow cooker)
1/2 cup green onions, optional


Remove 1/2 cup sauce and set aside
Add cream cheese to remaining sauce and simmer until the cream cheese is melted through.

Simmer the chicken breasts with reserved 1/2 cup of the enchilada sauce until the chicken is cooked through, remove from heat, allow chicken to cool and shred well.









Return chicken to pan along with the corn, green chilies and black beans. Mix Well









In the bottom of the slow cooker pour 1/4 cup of the sauce, top with tortillas to cover the bottom










Add 1/2 the filling and 1/3 the cheese and 1/3 sauce

Place another layer of tortillas and repeat the filling layer....









Top one last time with tortillas, top with remaining sauce and cheese.










I sprinkled on the 1/2 cup green onions about 30 minutes before it was done
Cook on low 4-6 hours or high 2-4 hours.