Slow Cooker Chicken Enchilada Casserole

Ingredients

• 1 pound skinless boneless chicken thighs
• 1 can black beans , 15-ounce
• 1 cup corn
• 0.5 cups onion
• 2 cloves garlic
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground cumin
• 2 cans enchilada sauce , 10-ounce
• 1 package Mexican blend cheese , 8-ounce
• 8 corns tortillas , 6-inch
• iceberg or Romaine lettuce
• fresh tomato
• chopped green onion
• sour cream

Instructions

1. 1

   Gather all ingredients.

2. 2

   Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker. Cover with enchilada sauce.

3. 3

   Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.

4. 4

   Shred chicken in the slow cooker using two forks.

5. 5

   Stir in half the cheese and the tortillas. Top with remaining cheese.

6. 6

   Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.

7. 7

   Top servings with lettuce, tomato, green onion, and sour cream.