HOW TO MAKE IT :
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Spray the inside of a 6qt slow cooker with cooking spray. Pour 1/4 cup enchilada sauce to cover bottom.
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Combine shredded chicken, salsa, corn, beans, chiles and about 1/2 cup of the enchilada sauce.
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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.
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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.
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Cook on low 3-4 hours.
Recipe Notes :
To serve, scoop it out like you would a casserole.
