Chicken Enchilada Casserole

I usually shy away from casseroles like this, because they tend to be too dry as leftovers, but this one was good the night I made it and as leftovers!  I have modified the recipe quite a bit from the original one (HERE), their's was a bit labor intensive!

Chicken Enchilada Casserole
2-3 chicken breasts
1 4 oz can (or 4 oz fresh) green chiles
1/2 onion, chopped
3 garlic cloves, minced
salt & pepper

1/3 cup cream cheese, softened
1/2 tsp ground red pepper
1/2 tsp ground cumin
1 can corn kernels
1 14 oz can diced tomatoes

1 cup chicken broth
2/3 cup salsa verde
1/4 cup water
2 tbsp chopped pickled jalapenos (this just means the ones that come from a jar, not fresh ones)
9 (6-inch) corn tortillas (or tortilla chips, as I prefer)
1/2-1 cup shredded cheddar cheese

Put chicken breasts, green chile, onion and garlic in a crock pot.  Season chicken with salt & pepper.  Cook on low for 4 hours or on high for 2 hours.  When done, shred the chicken and mix the rest of the ingredients  except the tortillas and cheese.

Spread 1/3 of the chicken mixture on the bottom of the pan.  Add a layer of tortillas (or tortilla chips).  Repeat layers, ending with a layer chicken.  Sprinkle with cheddar cheese.  Bake at 425 for 15 minutes or until bubbly and lightly browned.