Creating your mouthwatering Slow Cooker Chicken Enchiladas is straightforward. Follow these easy steps:

1. Prepare Chicken: Place the chicken breasts at the bottom of your slow cooker.

2. Add Beans and Corn: Pour the black beans and corn over the chicken, spreading evenly.

3. Mix Sauces and Spices: In a bowl, combine enchilada sauce, salsa, cumin, chili powder, salt, and pepper. Mix well.

4. Pour Sauce Mixture: Pour the sauce mixture over the chicken, beans, and corn, ensuring everything is well coated.

5. Cook: Cover the slow cooker and set it to cook on low for 6 hours, or high for 3 hours until the chicken is cooked through and tender.

6. Shred Chicken: Using two forks, shred the chicken right in the slow cooker. Stir the mixture to combine.

7. Assemble Enchiladas: Take a tortilla, place a generous scoop of the chicken mixture in the center, then top with a small amount of shredded cheese. Roll tightly and place seam-side down in a baking dish.

8. Repeat: Continue assembling enchiladas until all filling is used.

9. Add Top Layer of Sauce: Pour remaining sauce from the slow cooker over the assembled enchiladas and top with the remaining shredded cheese.

10. Serve: Optional: Place in an oven at 350°F (175°C) for about 10 minutes to melt the cheese further before serving.