Chicken Enchilada Stack

Don't just think about the "dish". You can enjoy the taste and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them out. We recommend covering the slow cooker with a multi-cooker bag so that you can easily remove the stack from the stove.
Preheat a large nonstick skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion, chili poblano, and garlic to the pan; cook for 6 minutes or until the vegetables are tender, stirring frequently.Add the ground chili pepper, tomatoes and tomato sauce. Put half of the tomato mixture in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until almost smooth. Pour into a large bowl. Repeat the procedure with the remaining tomato mixture.Brush a 5-liter round electric slow cooker with cooking spray; place 3 tablespoons of the tomato mixture on the bottom of the slow cooker. Combine the remaining tomato mixture, chicken, corn, and beans.Place one tortilla on the sauce in the slow cooker; pour 1 cup of the chicken mixture over the tortilla; sprinkle with 1/3 cup of the cheese. Top with another tortilla. Repeat with the remaining chicken mixture, tortillas, and cheese. Cover and cook over low heat for 2 hours or until the cheese is melted and the edges are lightly browned. Garnish with coriander if desired. Cut into 8 slices.