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Cover the bottom of the slow cooker with a thin layer of enchilada sauce to prevent sticking, approximately 3 Tbs.
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Mix remaining ingredients together minus tortillas, enchilada sauce and cheese.
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Layer the tortillas, cutting as needed to fit the slow cooker.
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Layer chicken mixture on top of tortillas.
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Continue alternating the remaining tortilla and chicken mixture.
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Top with enchilada sauce.
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Cover, and cook on high for 4-5 hours or low for 6-8 hours.
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Top with cheese in the last 15 minutes to melt the cheese.
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Serve with additional enchilada sauce if desired, and enjoy!