Ingredients

1 lb skinless boneless chicken thighs
1 (15-oz) can black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
2 (10-oz) cans medium red enchilada sauce
1 (8-oz) pkg shredded Mexican blend cheese, divided
8 (6-inch) corn tortillas, cut into 1-inch pieces
shredded iceberg or Romaine lettuce
chopped fresh tomato
chopped green onion
sour cream

Directions

Step 1: Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker. Cover with enchilada sauce.

Step 2: Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.

Step 3: Shred chicken in the slow cooker using two forks.

Step 4: Stir in half the cheese and the tortillas. Top with remaining cheese.

Step 5: Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.

Step 6: Top servings with lettuce, tomato, green onion, and sour cream.