Simmer the chicken breasts in seasoned water until cooked. You can season with Sazón, or you can substitute salt, pepper, garlic, and any other seasonings you like. Once cooked, remove from water and shred (two forks work well for this).

While chicken is simmering, chop onion and bell pepper, and cut tortillas into narrow strips. Use 8-10 tortillas; if your package contained many more than this, save some for next time.

In a mixing bowl, combine beans, diced green chilies, onion and bell pepper.

In the crockpot, create several repeating layers consisting of:

Enchilada sauce

Tortilla strips

Chicken

Bean and vegetable mixture

Cheese

Repeat layers as ingredients permit. Try to end with cheese on top, and garnish with some enchilada sauce.

Cook on low setting for at least 5 hours; longer is no problem.