Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and ½ cup cheese. Repeat layers twice.
Cover and cook on LOW 3½ hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.

Side-Kick: Cucumber and Grape Tomato Salad
Whisk together ½ cup white balsamic vinegar and ¼ cup pepper jelly. Toss with 1 quartered and thinly sliced English cucumber, 1 quartered and thinly sliced small red onion, 4 cups loosely packed fresh arugula, 2 cups halved grape tomatoes, and 1 cup sliced yellow bell pepper.