Chicken Enchilada Casserole

Recipe Courtesy of Parents Magazine

Prep Time  10 minutes
Total Time  2 hr 30 minutes
Serves 4-6

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 in) corn tortillas, each cut into quarters
6-8 tablespoons shredded Mexican blend cheese

In a large bowl, mix together the shredded chicken, green onions, salsa, 1/2 cup cheese and corn.  Set aside. 
Spray slow cooker liner with non-stick cooking spray
Spoon 2 tablespoons of the enchilada sauce in the bottom of the slow cooker.  Arrange 8 of the tortilla pieces in the bottom of the cooker, over sauce, overlapping as necessary.
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.