Slow Cooker Layered Enchiladas Two Ways
Ingredients
- One 8-ounce package cream cheese, at room temperature
- 2 teaspoons ground cumin
- 16 corn tortillas
- One 10-ounce can green enchilada sauce
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can whole corn kernels, drained
- 8 ounces pepper jack cheese, grated
- 1 cup salsa verde, plus more for serving
- Chopped fresh cilantro, for serving
- Sliced avocado, for serving
- One 10-ounce can red enchilada sauce
- 2 cups cooked chicken breast, cut into 1-inch cubes
- 1 cup red salsa, plus more for serving
- 8 ounces sharp Cheddar, grated
- Hot sauce, for serving
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