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Place the chicken breasts in the bottom of the slow cooker. Top with onion, garlic, tomatoes, and green chilies.
Mix the red enchilada sauce, ground cumin, chili powder, paprika, salt, and pepper in a small bowl. Pour the sauce over the chicken and vegetables in the slow cooker.
Cover the slow cooker and cook on high for 3-4 hours* (see notes) or until the chicken is cooked through and tender.
Use two forks to shred the chicken. Stir the shredded chicken into the sauce until well combined.
Place the chicken mixture into a bowl. Start building the casserole by spreading a thin layer of the chicken and sauce mixture on the bottom of the slow cooker.
Place a layer of corn tortillas on top of the sauce, breaking them into pieces if necessary to cover the slow cooker. Spoon a layer of the chicken and sauce mixture over the tortillas, followed by a sprinkle of shredded cheese. Repeat the layers 2 more times, ending with a layer of cheese on top.
Cover the slow cooker and cook on low for 25-30 minutes or until the cheese is melted and bubbly. Serve and enjoy.