Crock Pot Chicken Enchilada Casserole

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:

1. Prepare the Crock Pot:
   • Lightly coat the inside of your slow cooker with non-stick cooking spray.
2. 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.
3. Cook in the Crock Pot:
   • Cook on low for 4-6 hours or until the cheese is melted, and the casserole is heated through.
4. Serve:
   • Carefully scoop servings from the slow cooker.
   • Garnish with fresh cilantro.