In a Crock-Pot, add chicken breasts, black beans, corn, salsa and taco seasoning. Cook on low for 6-8 hours or 3-4 hours on high.
Once the chicken is cooked, take 2 forks and shred the chicken. It will be nice and tender.
Pre-heat the oven to 400 degrees.
Microwave the corn tortillas for 25 seconds, 3 at a time. Corn tortillas can break apart during the baking process, this will help eliminate that.
Scoop a couple of tablespoons of the filling in each warmed tortilla. Roll them and place seam-side down in a baking dish. Sprinkle with shredded cheddar cheese and bake for 15-20 minutes until the cheese is melted and bubbly.
Drizzle with crema and sprinkle on diced avocado, chopped cilantro and queso fresco.