Ingredients:

2 cans medium Old El Paso enchilada sauce;

2 boneless chicken breasts, boiled, cooled, drained, shredded

1 can black beans

1/2 pkg. frozen corn, 2 cans diced fire-roasted tomatoes, cut into small pieces

2 c. low fat sharp shredded cheese

Directions:

1. Add all ingredients together in crockpot on low for 8 hours. Garnish with cheese and non fat plain Greek yogurt if desired.

Bon Appetit!