Step 1

Stir the enchilada sauce, cumin, garlic powder, onion powder, chili powder and salt together in a medium bowl.

Step 2

Add the chicken to your slow cooker then add the Velveeta cubes around on top and pour on the enchilada sauce evenly.

Step 3

Cover the pot with the lid then cook on low for 4 hours or on high for 2-3 hours or until the chicken reaches 265 degrees Fahrenheit.

Step 4

Remove the chicken from the sauce and shred It in a large bowl using two forks or an electric mixer.

Step 5

Stir the sauce in the pot until the cheese is fully melted then reserve 1 cup of the sauce.

Step 6

Stir in the chicken then gradually pour the reserved cup of sauce back in until it’s to your liking.

Step 7

Preheat the oven to 375 degrees Fahrenheit and line a large baking pan with parchment paper or aluminum foil.

Step 8

Spread half of the chips out on the pan and sprinkle half of the chicken on top followed by half of the tomatoes, beans, corn, onion and cheese.

Step 9

Layer the remaining chips on top then sprinkle the remaining chicken on top followed by the remaining tomatoes, beans, corn, onion and cheese.

Step 10

Bake for 15-20 minutes or until the cheese is fully melted on top.

Step 11

Serve with sliced jalapeños, sour cream, guacamole and cilantro if desired.