Slow-Cooker Enchilada Casserole

By KennyB07

All You

JULY 2011

Ingredients

• 9 6-inch corn tortillas
• 15 ounces canned enchilada sauce
• 1 15-oz. can black beans, rinsed and drained
• 2 cups frozen corn
• 2 1/2 cups shredded Cheddar

Preparation

Step 1

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