Spray a 5 or 6-quart slow cooker insert with non-stick cooking spray.

Place the raw chicken breasts in the slow cooker.

In a large bowl, beat the softened cream cheese on high until smooth. Add the soup, milk, lime juice, garlic, onion powder, cumin, cayenne pepper, and ground pepper into the cream cheese and beat on high until well mixed. It’s okay if there are still a few small chunks of cream cheese. These will melt during baking.

Stir in half of the shredded cheese (set the other half aside for now) and all of the chilies into the soup mixture.

Pour the soup mixture over the raw chicken in the slow cooker. Place the lid on top and cook on high for 3 to 4 hours (or low for 6 to 8 hours) or until the chicken is thoroughly cooked (the internal temperature of the chicken should be 165°F or higher).

Once the chicken is fully cooked, remove it from the slow cooker (leave the extra sauce in the slow cooker for now) and shred the chicken. The two easiest ways to shred chicken are by using a cutting board and
two forks to pull the chicken apart, or an electric hand mixer.

Stir the shredded chicken back into the sauce in the crockpot. Add the sliced tortillas into the crockpot and stir well to mix. Add the remaining shredded cheese over the top.

Cover and cook for an additional 30 minutes on high or until the cheese melts.

If desired, serve with freshly chopped chives. Serve hot.