Slow-Cooker Chicken Enchilada Casserole
3 boneless, skinless chicken breasts, cut into thin strips
One 14-ounce can black beans, drained
One 14-ounce can corn, drained
One 4-ounce can green chiles
One 28-ounce can enchilada sauce
20 small corn tortillas
3 cups shredded jack cheese
1 red onion, chopped
3 tablespoon taco seasoning
Fresh, chopped cilantro, to taste
Sliced scallions, to taste
Sour cream, to taste
In a large bowl, toss the chicken with the black beans, corn, green chiles, red onion and taco seasoning.
Pour a quarter of the enchilada sauce into the base of the slow cooker. Arrange 5 tortillas over the sauce and then top with a third of the chicken mixture. Sprinkle with ½ cup cheese. Repeat this layering pattern two more times.
Top the third layer with the remaining tortillas, enchilada sauce and cheese.
Cook on low for 5 to 6 hours.
Serve portions garnished with sour cream, thinly sliced scallions and chopped fresh cilantro.