I got the recipe from here. I cooked the chicken in the crock pot with the chicken stock, diced peppers, onion and garlic. Then I diced it up and put it in a large skillet with some of the chicken stock, and stuff from the crock pot, adding in the milk (I used coconut milk from a can instead of evaporated milk), cream cheese, grated cheese and enchilada sauce. The assembly in the casserole dish was the same (I used blue corn tortilla chips).
I served it with tortilla chips and coucous (I thought I had a mexican rice side pack, but apparently didn't).