Just call this the lazy girl’s way of getting enchiladas in her mouth! The filling is slow cooked and layered between flour tortillas with sharp cheddar cheese and baked where everything melds together into a hot, delicious mess.

1 (11 ounce) can Ro-tel tomatoes and green chiles
1 cup chicken broth
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon cumin
½ teaspoon dried oregano
4 boneless skinless chicken breasts (about 1 + ½ pounds)
1 (15-ounce) can black beans, drained and rinsed well
1 cup fresh or frozen corn
1 cup instant white or brown rice

5 (10-inch) flour tortillas
2 cups shredded sharp cheddar cheese
sour cream, for serving
Make the filling:

In a 4 or 5 quart slow cooker stir the Ro-tel, broth and all the seasonings together.
Add the chicken breasts, beans and corn. Cook on high 3 – 4 hours or low 5 – 6 hours.  Remove the chicken breasts to a cutting board and shred or cut into bite-size pieces. Stir back into the slow cooker. Cook the rice according to package directions and stir it into the slow cooker. If there’s a lot of liquid left take the lid off the pot and let it cook off. Assembly: Preheat oven to 400 degrees F. Grease a large baking sheet (wide enough to fit the tortillas). Place one tortilla in the center of the baking sheet. Spread ¼ of the filling out evenly almost to the edges. Sprinkle with â…“ cup cheese. Top with another tortilla and repeat the process 3 more times. Top the last layer of filling with a tortilla and sprinkle with the rest of the cheese. Bake 20 minutes. Remove from oven and let set 5 minutes. Slice it like a pie and serve with a dollop of sour cream.