Add the enchilada sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper to the Crock Pot and stir together.

Place the chicken breasts in the sauce pressing them down so they are completely covered.

Place the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours.

Once the chicken is cooked through remove the chicken from the sauce and place it on a cutting board. Use two forks to shred the meat then return it to the slow cooker and stir it together with the sauce.

Stack the tortillas together and cut them in half. Then turn the knife 90 degrees and cut the halves into 4 pieces.

Add the cut corn tortillas and 4 ounces of shredded cheddar cheese to the slow cooker and stir all of the ingredients together.

Press down lightly on the mixture to create a flat surface and top with the remaining 4 ounces of cheese.

Cover with the lid and cook on HIGH for 60 minutes.

Once the cheese is melted and the dish is warmed through serve with your favorite toppings.