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Place chicken, tomatoes, enchilada sauce,
onion, green chiles, and garlic into a slow
cooker. Pour in water and chicken broth, and
season with cumin, chili powder, salt, pepper,
and bay leaf. Stir in corn and cilantro. Cover,
and cook on Low setting for 6 to 8 hours or on
High setting for 3 to 4 hours.
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Preheat oven to 400 degrees F (200 degrees
C).Lightly brush both sides of tortillas with
oil. Cut tortillas into strips, then spread on
a baking sheet.Bake in preheated oven until
crisp, about 10 to 15 minutes. To serve,
sprinkle tortilla strips over soup.
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