Slow Cooker Corn and Spinach Enchilada's

This is a recipe adapted from Crockpot365.com

Filling
--1 can (14.5 oz) creamed corn
--1 cup shredded already-cooked chicken
--1 1/2 cups baby spinach leaves
--1/4 cup finely chopped fresh cilantro leaves
--1 4oz can chopped mild green chiles
--1 tsp cumin
--1 chopped red onion
--2 cups shredded cheese (I used a packaged Mexican blend)
--corn tortillas

Topping
--1 can (28 oz) green enchilada sauce
--2/3 cup sour cream
--more shredded cheese

Garnishes
--sliced jalapenos
--more sour cream
--lettuce
--chopped tomatoes
--avacado
-- hot sauce

In a large mixing bowl make the filling, mixing everything but the corn tortillas.

Spray the crockpot with non stick spray and lay a layer of corn tortillas down. Spoon filling mixture in and complete another layer until all filling is used.

Mix the enchilada sauce and sourcream in a mixing bowl and pour over the top of your layers. Sprinkle with another handful or two of shredded cheese.

Cook on high for 2-4 hours or on low for 5-7. Let stand 20 minutes or so before serving. Serve with optional garnishes.

You can make this vegetarian by omitting the chicken and adding beans if you'd prefer.