1 (14.5 ounce) can chili beans, lightly drained (these are mild pinto beans in a sauce)
1 can diced tomato with green chili, slightly drained
1½ cup frozen corn
1½ cup diced fresh tomato
¼ cup plain Greek yogurt
16 ounces green enchilada sauce (I use 2 pouches), reserve half
1½ cup Mexican style shredded cheese
¼ teaspoon salt
¼ teaspoon pepper
For the toppings: fresh chopped cilantro, sliced green onions, avocado, sour cream, salsa (optional)
Instructions
Stir all ingredients together in the slow cooker, except one package of the enchilada sauce. Top the mixture with the remaining sauce (some will sink and that's okay).
Next top with the cheese. High for 4 hours or low on 7-8. Towards the end of cooking time, If some liquid pools on top just use a large ladle or spoon to remove it. Also, I uncover it for the last 20 to 30 minutes until the majority of the liquid has been absorbed.
Notes
If cooking for the longer time frame, I prefer adding my cheese about half way through. The green enchilada sauce in the pouch is so flavorful and has higher quality ingredients than the canned version.
Adjust the salt up or down depending on products used- for example if you sub no added salt beans, you might prefer to add a little more to the dish.