Ingredients

The following ingredients have 6 Servings
  • 2 cups shredded cooked chicken
  • ½ cup salsa
  • 12 6 inch flour tortillas
  • 4 ounces mild green chiles
  • 15 ounces black beans
  • 1 cup corn (defrosted)
  • 10 ounces enchilada sauce (divided)
  • 2 cups cheddar cheese (or your favorite blend)

Instruction

  • Spray the inside of a 6qt slow cooker with cooking spray. Pour ¼ cup enchilada sauce to cover bottom.
  • Combine shredded chicken, salsa, corn, beans, chiles and about ½ cup of the enchilada sauce.
  • Divide the chicken mixture over the tortillas (approx. ¼ cup each). Roll each tortilla and place seam side down in your slow cooker (I was able to fit 6 per layer) 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 3-4 hours.