(the most delish) crockpot enchiladas

I love Mexican food. Really, I could eat it every day if given the option. My favorite recipe? Chicken enchiladas. I have been using the same recipe for the past 6 years, and I love it - but it was so time consuming with cooking the chicken, shredding the chicken, putting it all in pan to saute together, etc...so I decided to utilize my favorite kitchen appliance - the crockpot. This recipe went from taking 1 hr 15 minutes to a total (working) time of 20 minutes! These enchiladas are a major crowd pleaser, and make great leftovers!

I like to top mine with avocado instead of sour cream

Ready to pop into the oven

Ingredients:
- chicken breasts (I use 2 large for hubby & I)
- salt & pepper
- cumin
- garlic powder
- mexican spice blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 can corn
- 1 can green chiles, seeded and chopped
- 1 can black beans
- 1 can stewed tomatoes
- 1 can (6oz) tomato paste
- corn tortillas
- enchilada sauce
- cheese, avocado, sour cream (for toppings)

Directions:
- put chicken & stewed tomatoes in crockpot, cook on low for 7 hours
- add salt & pepper, cumin, garlic powder, corn, green chiles, beans, and tomato paste to crockpot, stir and continue cooking for 30 minutes - 1 hour
- preheat oven to 350 degrees
- saute onion & garlic in olive oil, add to crockpot and mix all ingredients together
- shred chicken in crockpot (should be very easy at this point)
- microwave tortillas for 15 seconds or so until soft
- coat bottom of a baking dish with enchilada sauce
- using a shallow bowl, dip each tortilla in enchilada sauce, covering both sides
- spoon 1/4 cup of enchilada mixture into tortillas, fold over, and place into baking dish
- continue until baking dish is full, then top with remaining enchilada sauce and and cheese
- bake for 15 minutes at 350