Place chicken breasts in crockpot, and smother with one can of enchilda sauce, cream cheese, black beans and corn. Cook on low 8 hours. When ready to prepare meal, stir the chicken well to shread.
Spread chicken mixture down the center of softshell tortillas, and roll up. Place seam side down in a 9 x 13 inch casserole pan. You can fit six enchildas in the pan. Pour second can of enchilda sauce on top and cover with shredded cheddar cheese. Bake at 325-350° until heated through, approximately 30 minutes. If you make these ahead of time, you will need to bake longer.
Serve with lettuce, more shredded cheese, sour cream, black olives, etc. to your taste.
The leftover chicken mixture makes great chicken tacos, and this recipe freezes well. Use low-fat or non-fat cream cheese and whole grain tortillas to make it healthier.
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