Enchilada Casserole (Slow Cooker)

[julie515]

 I got this in an e-mail from Parents.

Ingredients

• 3  cups  shredded cooked chicken breast
• 4    green onions, thinly sliced
• 1/2  cup  green salsa (salsa verde)
• 1/2  cup  shredded Mexican blend cheese
• 1/2  cup  frozen whole kernel corn
• 1  10-oz. can  mild enchilada sauce
• 6  6-inch  corn tortillas, each torn into quarters
• 6  to 8 Tbs.  shredded Mexican blend cheese

Directions

1. In a large bowl, mix together shredded chicken, green onions, salsa, 1/2 cup cheese, and corn; set aside. Spoon 2 tablespoons of the enchilada sauce in the bottom of a 3-1/2- to 4-quart slow cooker. Arrange 8 of the tortilla pieces in the bottom of the cooker over sauce, overlapping as necessary.

2. Spoon one-third of the chicken mixture over tortillas in cooker. Repeat layering tortillas and chicken mixture twice, ending with chicken mixture. Pour remaining enchilada sauce over all. Cover; cook on high-heat setting for 2 to 2-1/2 hours. Top each serving with additional cheese.