Step 1: Prepare the Chicken and Sauce

1. Season and Add the Chicken:

Season the chicken breasts with a little salt and pepper. Place them at the bottom of your slow cooker. If your slow cooker has a sauté function, you can sauté the chopped onions until soft and translucent, which adds more flavor to the dish. If not, you can add them raw.

2. Add the Enchilada Sauce and Spices:

Pour the enchilada sauce over the chicken breasts in the slow cooker. Add the diced green chiles, cumin, smoked paprika, and chili powder. Stir everything gently to coat the chicken evenly with the sauce and seasonings.

Step 2: Cook the Chicken

1. Cook on Low or High:

Cover the slow cooker with the lid and cook the chicken on low for about 4-6 hours, or on high for 2-3 hours. The chicken should be fully cooked and tender enough to shred with a fork.

Step 3: Shred the Chicken

1. Shred the Chicken:

Once the chicken is cooked, use two forks to shred the chicken directly in the slow cooker. It should pull apart easily. You can also remove the chicken, shred it, and then return it to the slow cooker if that’s easier.

2. Add the Black Beans and Corn:

Stir in the black beans and corn. This adds texture, protein, and extra flavor to the casserole. Taste the mixture and adjust the seasoning with salt and pepper if needed.

Step 4: Layer the Tortillas and Cheese

1. Add the Tortillas:

Take your corn tortillas and cut them into strips or wedges. Layer about half of the tortilla strips on top of the chicken mixture in the slow cooker. This creates a sturdy base for the casserole and absorbs some of the sauce.

2. Add Cheese:

Sprinkle about 1 cup of the shredded cheese over the tortilla layer. This helps hold the casserole together and adds that gooey, melty texture.

3. Repeat the Layers:

Repeat the layers by adding the remaining tortilla strips on top, followed by the rest of the shredded cheese. This gives the casserole its signature cheesy top.

Step 5: Cook and Melt the Cheese

1. Continue Cooking:

Cover the slow cooker and continue cooking on low for another 30-45 minutes, or until the cheese is melted and bubbly. The tortillas should be soft but not mushy, and the cheese should have a golden, melty appearance.

Step 6: Serve and Garnish

1. Add the Toppings:

Once the casserole is ready, turn off the slow cooker and let it sit for a few minutes before serving. Top with your favorite garnishes, such as sliced black olives, chopped cilantro, avocado, sour cream, and diced tomatoes. A squeeze of lime juice also adds a nice brightness to the dish.

2. Serve Warm:

Scoop the casserole into bowls or plates and enjoy warm. It pairs well with a side of Mexican rice, refried beans, or a fresh green salad.