Meatless Crockpot Enchiladas

This is a crowd-pleaser, in our home. You could serve it topped with salsa, chopped tomatoes, sour cream, or jalapenos! YUMMY! (Also, you could replace the fake meat with the meat of your choice.) I got this from the about.com website.
Prep Time: 25 minutes
Cook Time: 5 hours
Ingredients:
1 Tbsp. olive oil
1 onion, chopped
3 garlic cloves, minced
2 cups frozen ground beef substitute crumbles
10 oz. can condensed cream of mushroom soup
4 oz. can chopped green chilies, drained
10 oz. can enchilada sauce
10 (6") corn tortillas
3 cups shredded Cheddar cheese

Preparation:
In large skillet, heat olive oil and saute onion and garlic until tender. Add beef substitute crumbles, soup and chilies. Simmer, stirring frequently, for 4 minutes.
Spray 3-4 quart crockpot with nonstick cooking spray. Layer ingredients: first, 1/4 cup enchilada sauce, then 4 corn tortillas (overlapping and tearing in half as needed for an even layer), 1/3 of 'beef" mixture, 1/4 cup enchilada sauce and 1 cup cheese. Repeat layering twice, using 3 corn tortillas and half of remaining 'beef' mixture, enchilada sauce and cheese in each layer. Cover crockpot and cook on low for 7 to 8 hours. Let stand 10 minutes before serving. 6 servings