Crockpot Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Heat oil in a heavy pan on the stove. Cut tortillas into strips, then fry until crisp. Let drain on a paper towel.To serve, sprinkle tortilla strips over soup.

Crockpot Chicken Enchiladas

4 boneless/skinless chicken breast or tenders
1 can Rotel Mexican style tomatoes
2 T taco seasoning
1 - 8 oz brick cream (cubed)
Flour tortillas
1 cup sour cream
1 can of Cream of Chicken Soup
1/2 cup hot water
1 T taco seasoning
2 c shredded cheese (Mexican or cheddar)

Put in crockpot with the can of Rotel and 2 T taco seasoning. Cook on high 4 hours, until tender. Drain about 1/2 cup of juice off. Add cream cheese. Cook on low for thirty minutes until melted and stir together. Cool a bit and shred the chicken mixture with two forks.
Fill the tortillas with equal amounts of mixture, roll up and place in baking dish. For the topping mix together the sour cream, soup, 1 T taco seasoning and hot water with a whisk. Pour over the top of the enchiladas and top with grated cheese. Cook for 30 minutes on 350F.