Step 1: Prepare the Chicken
• Season the Chicken: Place the chicken breasts in the crockpot and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
• Add Sauces: Pour the enchilada sauce over the chicken, followed by the black beans, corn, and diced tomatoes (if using). Stir gently to combine.

Step 2: Cook
• Set the Crockpot: Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is cooked through and tender.

Step 3: Shred the Chicken
• Shred Chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it with the other ingredients.

Step 4: Layer the Casserole
• Add Tortillas: Cut the tortillas into strips or quarters. Layer half of the tortilla pieces over the chicken mixture in the crockpot.
• Add Cheese: Sprinkle half of the shredded cheese over the tortillas.
• Repeat Layers: Add the remaining chicken mixture on top of the tortillas, followed by the remaining tortilla pieces and the rest of the cheese.

Step 5: Finish Cooking
• Cover and Cook: Cover and cook for an additional 30 minutes on high, or until the cheese is melted and bubbly.

Step 6: Serve
• Garnish and Enjoy: Garnish with fresh cilantro and serve with sliced jalapeños if desired. Enjoy hot!