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spray 3-4 quart slow cooker with cooking spray. spread 1 can of the chiels in the bottom of the crock. in a medium bowl, mix other can of green chiles, soup, enchilada sauce and mayonnaise. arrange 1/2 of the tortilla strips over chiles in cooker. top with 1 cup chicken, 1./2 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. repeat layers twice, reserving last 1/2 cup of cheese for later. cover, cook on low for 6-7 hours. top with reserved cheese. cover; cook about 5 minutes more or until cheese melts. serve with tomatoes, lettuce and sour cream.
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