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Ingredients
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    3   cups 
    shredded cooked chicken breast
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    4   
    green onions, thinly sliced
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    1/2  cup 
    green salsa (salsa verde)
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    1/2  cup 
    shredded Mexican blend cheese
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    1/2  cup 
    frozen whole kernel corn
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    1  10  ounce can 
    mild enchilada sauce
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    6  6  inches 
    corn tortillas, each torn into quarters
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    6 - 8   tablespoons 
    shredded Mexican blend cheese

Directions
1.
In a large bowl, mix together shredded chicken, green onions, salsa, 1/2 cup cheese, and corn; set aside. Spoon 2 tablespoons of the enchilada sauce in the bottom of a 3-1/2- to 4-quart slow cooker. Arrange 8 of the tortilla pieces in the bottom of the cooker over sauce, overlapping as necessary.
2.
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.
Nutrition information
Per Serving: cal. (kcal) 264, Fat, total (g) 9, chol. (mg) 74, sat. fat (g) 4, carb. (g) 20, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 1, pro. (g) 28, vit. A (IU) 389, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 584, Potassium (mg) 284, calcium (mg) 141, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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