Spray your crockpot with cooking spray.
In a medium bowl, mix together the chicken, drained diced tomatoes, chiles, taco seasoning, and 3/4 a cup of the cheese.
Pour a small amount of the enchilada sauce - just enough to coat the bottom - into bottom of the slow cooker.
Add 1/3 a cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the preparred slow cooker.
After filling the bottom of the slow cooker with a layer of chicken enchiladas, add a little bit of sauce and cheese. Now add another layer of enchiladas.
When all 12 tortillas have been added to the baking dish, top with the remaining sauce and then the reamining cheese.
Cook on low for 2 to 3 hours. Please note that all crock pots are different and yours may need a little less or a little more time. All of the ingredients in this recipe are fully cooked, you are just looking to heat it all up and combine flavors.