Lightly spray crockpot.

In a medium bowl, mix together diced cooked chicken, rotel tomatoes, and taco seasoning.

Place a small amount of enchilada sauce on the bottom of crockpot. This will keep the tortillas from sticking to the bottom.

Start by layering 1/4 of the tortilla triangles on the sauce in one layer.

Spread 1/3 of the chicken mixture onto the tortillas.

Spoon 1/4 can of enchilada sauce over chicken mixture.

Sprinkle the shredded monterey cheese over chicken mixture.

Cintinue same layering technique for layers 2 & 3.

Start layer 4 with tortillas, rest of sauce, and layer of cheese.

Place lid on crockpot and cook on low for 2 or 2 1/2 hours.

Turn off crockpot and let sit for a few minutes to settle.

Garnish with sour cream, cilantro, and/or pico. Enjoy.