Crockpot Chicken Enchilada Casserole

3-4 chicken breasts
2 cans cream of mushroom
2 cans cream of chicken
1-2 cans of chiles (depending on your spice level)
1 package of flour tortillas
1 package shredded cheddar cheese (or more if you like)

Cook chicken breasts and shred or cut into small pieces
Mix soups, chiles and chicken together
Tear tortillas into small pieces and line the bottom of the crock pot (2-3 per layer)
Add a layer of the soup mixture
Add a layer of cheese
repeat layers making sure cheese is the final topping
Cook on low for 3-4 hours