Chicken Enchilada Stack

Ingredients

• 1 cup baby corns white yellow frozen
• 15 ounce black beans rinsed drained canned
• 8 ounce tomato sauce with basil, garlic, and oregano canned
• 14.5 ounce canned tomatoes diced drained canned
• 1 teaspoon cooking oil 
• 2 cups chicken breast shredded
• 1.5 teaspoons chili powder 
• 5 8-inch masa ()
• 2  garlic minced
• 1 cup onion chopped
• 0.5 cup poblano pepper seeded chopped
• 2 cups sharp cheddar cheese shredded reduced-fat

Equipment

• bowl
• frying pan
• blender
• slow cooker

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.
4. Stir in chile powder, tomatoes, and tomato sauce.
5. Place half of tomato mixture in a blender.
6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth.
8. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
9. Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker.
10. Combine remaining tomato mixture, chicken, corn, and beans.
11. Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned.
12. Garnish with cilantro, if desired.
13. Cut into 8 wedges.