8-12 corn tortillas
2 pounds peeled and small diced russet potatoes
15.25 oz cans canned corn or 2 cups frozen corn
½ teaspoon salt
¼ pepper
1 4.5 oz diced green chili
1 28 oz can green enchilada sauce
3 cups shredded pepper jack or mozzarella cheese
Optional:
Sour cream
Fresh rough chopped cilantro
Lightly grease a 6 quart slow cooker with oil.
In a large bowl mix together potatoes, corn, salt, pepper, and enchilada sauce
Lay half of the tortillas on the bottom of the slow cooker.
Spread half of the potato mixture on top of toritllas followed by 1½ cup of cheese.
Repeat the layer of tortillas, the remaining potato mixture and cheese.
Cover and cook on high for 3 hours.
Serve with a dollop of sour cream and fresh chopped cilantro.