Chicken, Black Bean, and Corn Enchilada Casserole
2 chicken breasts (can use frozen. Add an hour to low crockpot cook time)
1 can black beans, drained
1 can diced green chilis
15 oz red enchilada sauce, divided
1/2 cup salsa
1/2 cup plain greek yogurt
1 1/2 cups frozen corn
1 cup shredded cheddar cheese
6 medium tortillas, torn into 2 inch chunks
In a crockpot, combine chicken, beans, chilis, 1/3rd of the enchilada sauce, and salsa. Cook on high 1 hour and low 3.
Remove breasts and let cool enough to shred (or use forks). Preheat oven to 400
Add chicken back along with yogurt, corn, cheese and tortillas. Stir well
Spray a casserole dish and place mixture in, evenly.
Top with reserved enchilada sauce and the cheese
Cook for 20-30 minutes, until cheese is melted and its heated through