Enchilada Lasagna!

Ok, I have seen a few recipes for this and I smashed a few together to come up with one I like.

(I need a better camera, so these pictures will come out better. Sorry, it's really yummy still)

1-2 chicken breasts
small can of corn
can of black beans
1/2 onion
flour tortillas
red enchilada sauce
Monterey Jack cheese
Cheddar cheese

In a croc-pot put chicken, corn, 1/2 can of black beans (rinsed and drained) and the onion chopped up.  Cover with 1/4 of a can of enchilada sauce.  Let it cook on low for 4-6 hours, or until you can shred the chicken.
Lightly spray with cooking spray a deep dish pie pan.  Pour a small amount of sauce in the bottom and then lay down a flour tortilla.  On top of that add shredded chicken mix, shred cheddar and Jack cheeses over top and pour enchilada sauce on top.  Continue layering and adding the toppings.  Cook in a 350 degrees oven for 15 to 20 minutes to melt the cheese and get everything nice and warm.  Cut it like a pie and serve with guacamole, rice and corn chips.  It's sooo yummy!