Crockpot Corn and Spinach Enchiladas

I tried another recipe from A Year of Slow Cooking a few weeks back. I've had this recipe marked for ages, but just never got around to trying it. I can't believe it took me this long. These are great! We all really liked them a lot. This is a versatile recipe, too, you could add or subtract different ingredients to make it to your liking. I made it as is for the first try and it was delicious.

The pictures don't look the best, but it honestly was really good!

Crockpot Creamy Corn and Spinach Enchiladas

1 can creamed corn
1 cup shredded already-cooked meat (I used pork tenderloin)
1 cup baby spinach leaves
1/4 cup finely chopped cilantro
2 Tablespoons chopped, sliced jalapenos (I skipped this since I didn't have any and just added a pinch of crushed red pepper)
1 1/2 cups shredded cheeses
1 can (28 oz) green enchilada sauce
2/3 cup sour cream
corn or flour tortillas (I used flour since that's what I had, but corn would be awesome, I think)
more shredded cheese for topping

I used a 4-quart crockpot for this and made this in layers. You could also fill each tortilla with the filling and later the rolled enchiladas in the bottom of a bigger crock.

In a large mixing bowl, combine the meat, corn, cilantro, spinach, peppers, and cheese. Mix well. This is your enchilada filling

In another bowl, combine the green enchilada sauce and sour cream.

Spray your pot with cooking spray or rub with butter. Layer tortillas with your filling in several layers and top it all with the sauce mixture. I think I had 4 layers of tortillas and 3 layers of filling - tortillas, filling, tortillas, filling, tortillas, filling, tortillas, sauce. I also sprinkled some shredded cheese on top.

Cover and cook on high for 2-4 hours, or on low for 5-7 hours. Let stand for 20 minutes with the lid off before cutting into it.