CrockPot Chicken Enchilada Casserole

In a large mixing bowl, mix the cream cheese, soup, enchilada sauce, and Rotel.
Add the shredded chicken to the sauce mixture and mix together well.
Cut the tortillas into triangles or strips, perfect for layering in the slow cooker.
Spray the inside of your slow cooker with cooking spray to eliminate sticking.
Start with a thin layer of the sauce mixture in the bottom of the slow cooker.
Then add a layer of tortilla triangles (or strips).
Add another layer of the sauce mixture.
Then top it off with a mixture of the shredded cheeses.
Continue with a second round of layers, starting with tortilla triangles, then a layer of sauce.
Top off the sauce layer with the rest of the shredded cheese mixture.
Cook on low heat for 2-3 hours or high heat for 1-2 hours, making sure the cheese doesn't brown.
Serve with your favorite toppings and enjoy!