Spray the inside of your slow cooker with nonstick spray or use a crock pot liner.

Mix together shredded chicken, tomatoes, chiles, taco seasoning, and 0.75 cup of cheese in a medium bowl.

Pour enchilada sauce in the bottom of the slow cooker, just enough to coat the bottom.

Microwave the corn tortillas 30 seconds to help them roll better. Add 0.33 cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the slow cooker.

Once you have lined the slow cooker with the rolled tortillas, top with half of the remaining enchilada sauce and cheese. Repeat to make a second layer of enchiladas.

Top the second layer with remaining enchilada sauce and cheese. Cook on low for 3 hours.

Serve with your favorite toppings.