Ultimate Crock Pot Chicken Enchilada Casserole

ninerecipes.com

Judy

Retired from Post Office in 2001. Born 1941. Divorced with one son.

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

Directions at ninerecipes.com

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