Slow Cooker Chicken Enchilada Casserole (Never Soggy!) - Slender Kitchen

Ingredients

• 2 tsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp taco seasoning
• 15 oz red enchilada sauce
• 1/4 cup low fat sour cream
• 1.5 lbs boneless skinless chicken breast
• 15 oz canned black beans, rinsed and drained
• 15 oz canned corn, rinsed and drained
• 8 corn tortillas (cut into bite sized pieces or strips)
• 1 cup shredded Mexican blend cheese