- 2 cups shredded cooked chicken
- 1/2 cup salsa
- 12 6 inch flour tortillas
- 1 4 oz can mild green chiles
- 1 15 oz can black beans
- 1 cup corn defrosted
- 1 10 oz can enchilada sauce divided
- 2 cups cheddar cheese or your favorite blend
Spray the inside of a 6qt slow cooker with cooking spray. Pour 1/4 cup enchilada sauce to cover bottom.
Combine shredded chicken, salsa, corn, beans, chiles and about 1/2 cup of the enchilada sauce.
Divide the chicken mixture over the tortillas (approx. 1/4 cup each). Roll each tortilla and place seam side down in your slow cooker (I was able to fit 6 per layer) topping each layer with the remaining enchilada sauce.
Top everything with cheese. Rest two layers of paper towel over the top of the slow cooker (so they are not touching the enchiladas) and cover with the lid.
Cook on low 3-4 hours.
Saturated Fat: 12g
Vitamin A: 505IU
Vitamin C: 0.4mg