Ingredients:
1.5 lbs boneless, skinless chicken breasts, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (4 oz) diced green chilies
1 cup diced onion
1 cup diced bell peppers (a mix of colors)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup reduced-fat shredded Mexican cheese blend
8 small whole wheat tortillas (6-inch diameter)
Fresh cilantro, chopped (for garnish)
Non-stick cooking spray
Instructions:
Prepare the Crock Pot:
Lightly coat the inside of your slow cooker with non-stick cooking spray.
Layer the Ingredients:
In a bowl, mix together shredded chicken, diced onion, diced bell peppers, black beans, corn, cumin, chili powder, salt, and pepper.
In the slow cooker, spread a thin layer of enchilada sauce.
Place two tortillas at the bottom, overlapping if needed.
Add a portion of the chicken mixture over the tortillas.
Drizzle enchilada sauce and sprinkle cheese over the chicken layer.
Repeat layers, finishing with a layer of cheese on top.
Cook in the Crock Pot:
Cook on low for 4-6 hours or until the cheese is melted, and the casserole is heated through.
Serve:
Carefully scoop servings from the slow cooker.
Garnish with fresh cilantro.