CrockPot Chicken Enchilada Casserole

Add the onion, bell pepper, kidney beans, corn, garlic, jalapeño, cumin, smoked paprika, oregano, salt, black pepper and the enchilada sauce to the base of a 6-quart slow cooker. Stir well to mix everything together.
1 large red onion
1 medium bell pepper
1 can (14 oz / 400g) red kidney beans
½ cup frozen corn
4 garlic cloves
1 tablespoon jalapeño slices
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups enchilada sauce
Nestle the chicken thighs into the sauce and vegetables. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and cooked through.
1 ½ pound boneless
Remove the chicken from the slow cooker and shred it with two forks. Return it to the pot, along with the sour cream. Stir until combined.
½ cup sour cream
Layer in the tortilla strips, scattering them evenly over the chicken mixture then sprinkle over the cheddar cheese. Cover again and cook on high for another 30 minutes, until the tortillas soften and the cheese has melted.
6 corn tortillas
½ cup sharp cheddar cheese
Top with sliced scallions and fresh cilantro and serve warm.
2-3 scallions
A handful fresh cilantro