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In a large skillet, brown the ground beef over medium-high heat for about 7 minutes. Once browned, add the taco seasoning and mix well.
Transfer the beef mixture to the slow cooker. Pour in the enchilada sauce, pinto beans, green chilies, and diced onion, then stir everything together.
Cover the slow cooker and cook on Low for 3 to 4 hours.
After the initial cooking time, stir in half of the tortilla wedges and half of the shredded cheese.
Layer the remaining tortilla wedges and cheese on top. Cover and switch the slow cooker to High, cooking until the cheese is melted, which should take about 30 more minutes.
Serve garnished with chopped cilantro, pico de gallo, and a dollop of sour cream. Enjoy!