Slow Cooker Chicken Enchiladas

Ingredients

• 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
• 1 10 oz can enchilada sauce
• 2 cups cheddar cheese

Directions

1. Coat the inside of a 6qt slow cooker with cooking spray. Add 1/4 cup enchilada sauce and spread it across the bottom.
2. In a bowl, stir together the shredded chicken, salsa, corn, beans, chiles and about 1/2 cup of the enchilada sauce.
3. Spoon the chicken filling onto the tortillas, using approx. 1/4 cup each. Roll them up, set them seam side down in the slow cooker, fitting 6 per layer, and drizzle the remaining enchilada sauce over each layer as you go.
4. Scatter the cheese over the top. Lay 2 layers of paper towel across the top of the slow cooker, keeping them above the enchiladas rather than touching, then put on the lid.
5. Cook on low for 3-4 hours.