Heat a large skillet over medium-high. Add the ground beef and cook until browned, about 7 minutes. Drain any excess grease and stir in the taco seasoning.
Transfer the seasoned beef into your slow cooker.
Add the enchilada sauce, beans, green chilies, and diced onion. Stir until well combined.
Cover and cook on Low for 3 to 4 hours.
After 3 hours, stir half the tortilla wedges and half the shredded cheese into the slow cooker.
Top with the rest of the tortilla wedges and cheese.
Switch your slow cooker to High and cook for an additional 30 minutes, until the cheese is melted and bubbly.
Garnish with fresh cilantro, pico de gallo, and sour cream. Serve hot and enjoy!
