Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high for 4 hours or low for 6 to 8 hours or until chicken reaches 165 degrees.
Remove the chicken and shred the meat. Return to slow cooker
Add the corn, beans, tortillas and 2 cups of cheese and stir to mix.
Top with remaining cheese and cook for 45 minutes.
Notes
Green Enchilada Sauce: Makes a great version of this dish.
Short cut tip: Rotisserie chicken works well in this dish, simply decrease the cooking time by half.
Variation tip: Do not add the tortillas. Instead lay doritos, tortillas chips or fritos and spoon the slow cooker enchilada on top. It is so good.
Alternate ingredient: It is so fun to experiment with different beans or seasonings like my Homemade Taco Seasoning.
Alternate cooking method tip: This recipe is wonderful in the instant pot. Cook the chicken for about 8 minutes in the Instant Pot. Shred chicken and then add remaining ingredients and cook for an additional 4.
Fresh Finish: Top with a squeeze of fresh lime juice and/or fresh parsley or cilantro.