Slow Cooker Chicken Enchilada Casserole

Another hit in the Warren house! The kids may have spoiled their dinner on some Sams Club Pizza since we had to make a store run right at dinner time...Jasper and I LOVED it though....

Siper, super easy recipe and fe ingredients. I tweaked this recipe as the one I found had no meat and called for corn tortillas, so keep in mind, do what works for you and your family!

• 9 6-inch corn tortillas (again I used 6 small flour tortillas )
• 15 oz. canned enchilada sauce
• 15 oz can black beans, rinsed and drained
• 2 cups frozen corn
• 2 1/2 cups shredded cheese
• however much cooked shreaded chicken breasts or rotissere chicken you perfer.

1. Place an oven rack about 5 inches from broiler, and preheat broiler to high. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Reserve 2 TBSP. enchilada suace.

2.Combine beans and remaining sauce in a bowl.

3.Mist slow cooker insert with cooking spray. Place 2 tortillas in the bottom breaking one into pieces if necesary to cover bottom.

Spread half of the bean/meat mixture over tortillas. Sprinkle with 1 cup of corn and 1/2 cup cheese. Repeat with 2 more tortillas, remaining bean mixture, remaining corn, and 1 cup of cheese. Top with 2 reamining tortillas, reserved sauce and remaining 1 cup cheese. 

4.)Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours. (I actually let ours cook for 4 hours and it was perfection!!