2 cans medium Old El Paso enchiliada sauce;
2 boneless chicken breasts, boiled, cooled, drained, shredded;
1 can black beans;
1/2 pkg. frozen corn,
2 cans diced fire-roasted tomatoes, cut into small pieces;
2 c. low fat sharp shredded cheese.
Add all ingredients together in crockpot on low for 8 hours. Garnish with cheese and non fat plain Greek yogurt if desired.