Heat olive oil in nonstick skillet.
Add onions and cook over medium-high heat for 3 minutes.
Stir in garlic and ground chicken; cook, stirring frequently, for about 5 minutes, or until chicken is cooked through.
Remove from heat.
In a large mixing bowl combine tomatoes, black beans, corn, quinoa, prepared ground chicken, chili powder, ground cumin, enchilada sauce, chicken broth, salt, and pepper; mix everything until well incorporated.
Lightly grease crock pot with cooking spray.
Arrange 2 flour tortillas on the bottom of your crock pot.
Layer about 1/3 of the prepared quinoa mixture over the flour tortillas.
Repeat layers; ending with quinoa mixture on top.
Sprinkle with cheese.
Cook on HIGH for 2.5 to 3 hours, or on LOW for 4 hours.
Garnish with chopped cilantro, avocado and sour cream.
Serve.