Crock Pot Chicken Enchiladas

During the Fall and Winter, I play for the Northwest Children's Choir in the afternoons. Because I am gone half the day, I have to do crock pot meals for dinner. Here's a great recipe I found and tried last week. WINNER! It makes quite a bit, so it's best served for 5-6 people. Also, I'm going to be trying my own version this week, so I'll be posting it next week.

Crock Pot Chicken Enchiladas

Ingredients:
9, 6-inch, corn tortillas
1 can whole kernel corn, drained
2-3 cups diced cooked chicken
1 tsp. chili powder
1/4 tsp. black pepper
1/2 tsp. salt
1 can (4 oz.) chopped green chili peppers
2 cups shredded Mexican blend cheese
2 cans (10 oz. each) enchilada sauce
1 can black beans, rinsed and drained
Guacamole and sour cream for topping

Directions:
1. Spray slow cooker with cooking spray. Place 3 tortillas in the bottom of slow cooker. Top tortillas with the corn, half the chicken, half the chile peppers, and half the seasonings. Sprinkle 1/3 of the cheese over chicken and pour 3/4 cup enchilada sauce over the top.
2. Lay 3 more tortillas over the first layer and top with black beans, remaining chicken, chiles and seasonings. Sprinkle another 1/3 of the cheese over top and pour another 3/4 cup over cheese.
3. Lay 3 more tortillas over the second layer, sprinkle with remaining cheese, and pour remaining enchilada sauce over the top. Cover and cook on low setting for 5-6 hours.