Chicken Enchilada Casserole

4 frozen chicken boobies (2.5 pound bag)
1 can Rotel (Spicy)
1/2 cup taco sauce
1 package taco seasoning
Cracked pepper
Cumin
Garlic powder
Drizzle of EVOO
1/4 cup cream cheese
2 cans enchilada sauce
Shredded cheese (whatever cheese you have, as much as you like to use)
8 flour tortillas (the kind for burritos)

Place frozen chicken into crock pot.  Sprinkle taco seasoning and all dry seasonings (flair it out how you like it) on the chicken.  Pour in the oil, Rotel and the taco sauce.  Cook on low for 6 1/2 hours.  Shred chicken (I use that salad chopper thing from Pampered Chef).  Add cream cheese and let cook in the crock for another 1/2 hour.  Turn oven to 350F.  Pour enchilada sauce into a large bowl.  Dip two tortillas into it, coating both sides.  (If you have a smaller casserole dish, you may want to use scissors to cut your tortillas in half so you would use 1 and a half tortillas for each layer.)  Lay the tortillas into your casserole dish.  Top with a layer of chicken, then a layer of shredded cheese.  Keep going until you're out of meat, or you run out of room in your pan.  Top with a final layer of cheese.  Cover with foil.  (Spray foil with non stick cooking spray, or use that fancy ass non stick Reynolds shit they have.  Otherwise, you will lose half your cheese when removing the foil.)  Bake at 350 for 30 minutes.  Remove foil, broil if you want to crisp up the cheese.  Let sit 15 minutes, serve with sour cream.  :)