El Paso Slow Chicken

Directions

1. Preheat the oven to 250 degrees Fahrenheit. Slice each tortilla into 6 wedges and arrange half of them on a baking sheet. Bake for 10 minutes.
2. Arrange the remaining tortilla wedges in the bottom of a greased slow cooker. Layer the chicken, corn and beans over.
3. Mix together the salsa, sour cream, flour and cilantro in a separate bowl. Pour into the slow cooker. Cook covered for 3-4 hours on low.
4. Serve each topping with the baked tortillas and cheese.