chicken enchiladas

Name: Slow Cooker Chicken Enchiladas
Ingredients: 1 kg chicken thighs (boneless, skinless); 700 g passata; 1 cup salsa; 400 g canned black beans (drained and rinsed); 400 g corn kernels (fresh or canned (drain if using canned)); 1 small red capsicum (sliced into thin strips); 1 small green capsicum (sliced into thin strips); 1 small red onion (thinly sliced); 200 g cherry tomatoes (halved or quartered); 3 tbsp Mexican spice blend; 1 tsp sea salt (to taste); 1 tsp cracked black pepper (to taste); 6 tortillas (cut into thick strips); 1-2 cups cheese (grated); 1 tbsp smoked paprika; 1 tbsp ground cumin; 1 tsp dried oregano; 1 tsp garlic powder; 1/2 tsp ground coriander; 1/2 tsp chili powder (to taste)

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