Crockpot Chicken Enchilada Casserole, Easy Slow Cooker Dinner - Quickie Recipe

Ingredients

• Nonstick cooking spray
• 1 1/2 lb (680 g) boneless skinless chicken breasts
• 1/2 cup (75 g) finely diced yellow onion
• 3 cloves garlic, minced
• 1 can (28 oz or 795 g) gluten-free red enchilada sauce
• 1 can (4 oz or 113 g) diced green chiles, drained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 can (15 oz or 425 g) black beans, rinsed and drained
• 1 cup (140 g) corn kernels, frozen or drained canned corn
• 10 small corn tortillas, cut into 1-inch strips
• 2 cups (225 g) shredded Monterey Jack or Mexican blend cheese, divided
• 1/4 cup (35 g) sliced black olives, optional
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Sour cream or diced avocado, optional