Cat's Crock Pot Enchiladas

Okay, so I tried my own version of enchiladas in the crock pot, and I think they were even better than cooking them in the oven. These are DEFINITELY NOT fat free. But they are super yummy.

Cat's Crock Pot Enchiladas

Ingredients:
2 boneless, skinless chicken breasts
12 corn tortillas
1 can cream of chicken soup
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 can green chiles
1 package cream cheese, cut up into 12 cubes
2 cups taco blend shredded cheese
1/2 tsp. chile powder
1/4 tsp. pepper
1 can enchilada sauce
Sour Cream
Avacado

Directions:
1. Cook chicken breasts by filling large saucepan halfway with cold water. Place chicken in saucepan. Add 1 Tbs. season salt to water. Cook over medium-high heat for 1/2 hour or until chicken is cooked all the way through. When done, turn off heat but leave pan on stove top and cover with lid. Allow to sit for 20 minutes, then remove chicken from water - doing this will keep chicken from drying out. Allow to cool and then shred using forks or food processor.
2. Spray crock pot with cooking spray. Place 4 tortillas in the pot, overlapping to cover bottom. Spread 1/2 of chicken over the top of tortillas. Spoon 1/2 of the soup onto the chicken. Evenly place 1/2 of the cream cheese cubes over the layer. Add the corn, 1/2 of green chiles, 2/3 cup of the taco cheese, and 1/2 of the seasonings. Pour about 1/3 of enchilada sauce over top and cover with 4 more tortillas.
3. Repeat with second layer, using black beans instead of corn. Place remaining 4 tortillas on the top and sprinkle remaining 2/3 cup of cheese and enchilada sauce over the top. Cover crock pot and cook on low for 6 hours. Serve with sour cream and guacamole or salsa.