Add the beef to the slow cooker. Add the enchilada sauce, salsa, green chiles, garlic, onion, chili powder, cumin and pepper. Stir.
Cover and cook on low for 8 hours.
When the cooking time is done. Cut the corn tortillas into strips, add to the slow cooker along with 1 cup of the cheese and half of the green onions. Stir and flatten out with a spatula. Sprinkle over remaining cheese.
Add the lid back on the slow cooker and continue cooking for 30 more minutes on high. Sprinkle with remaining green onion and tomatoes.
Serve and enjoy!
Nutritional values are approximate. Please use your own calculations if you require a special diet.