Crockpot Chicken Enchilada Casserole - cooking recipe

Ingredients

9 corn tortillas, 6-inch
1 (12 -16 ounce) can whole kernel corn with bell peppers, drained
2 cups cooked diced chicken
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt (to taste)
1 (4 ounce) can chopped green chili peppers, mild
2 cups shredded Mexican blend cheese or 2 cups mild cheddar cheese
2 (10 ounce) cans enchilada sauce
1 (15 ounce) can black beans, rinsed and drained
guacamole and sour cream

Preparation

Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and sour cream.