Begin by lightly coating the inside of your crockpot with non-stick spray to prevent sticking. Set aside while you gather your ingredients.

Start layering your ingredients in the crockpot, beginning with tortillas at the bottom. Layer on shredded chicken and a drizzle of enchilada sauce, then sprinkle some cheese on top.

Repeat the layering process until you’ve used all your ingredients. Finish the final layer with cheese for a delicious melty top.

Cover the crockpot with its lid and set it to low for 5 hours. Check for doneness after 5 hours; the chicken should be cooked through.

For a crispy topping, transfer the casserole to an air fryer or oven set on high for a few minutes.

Garnish with fresh toppings of your choice like diced avocado, sour cream, or cilantro before serving.