Spread about 2 tablespoon enchilada sauce in bottom of crock
Layer with 3 tortillas. Tear them apart if necessary to make them all fit across the bottom
Mix together cream cheese, tomatoes, beans, and corn with all the spices.
Take about 1/2 of the cream cheese filling and layer it over the tortillas
Top with two tortillas and then add the other 1/2 of the cream cheese filling
Top it all off with the remaining 3 tortillas and top with remaining sauce. Be careful here that you use just enough sauce to cover the top layer but don't add extra. You may have some sauce left over.
Top it all off with cheese
Cover and cook on high for 3-4 hours or low for 5-6
Notes
Keep in mind, the longer the cooking time, the softer the tortillas will get from soaking up the sauce. It won't impact the taste but could change the texture a bit.