In a large bowl combine 4 boneless and skinless chicken breasts (cut into thin strips), 6 ounces cream cheese (low-fat), 1/3 cup sliced jalapenos (jarred, roughly chopped), 1 teaspoon garlic powder, 1 teaspoon kosher or sea salt, 1/2 teaspoon pepper, and 1 teaspoon cumin. Stir until the cream cheese and seasonings evenly coat the chicken.

Spoon one-third of the chicken mixture into the bottom of a 4- to 6-quart slow cooker and spread into an even layer.

Sprinkle 1/3 cup of the 1 cup Mexican blend cheese (low-fat, shredded) over the chicken layer.

Tear three of the 6-inch whole-wheat tortillas into pieces and arrange them in a single, overlapping layer over the cheese so the bottom is covered.

Add a second one-third of the chicken mixture on top of the tortillas and spread evenly. Sprinkle another 1/3 cup of shredded Mexican blend cheese over this layer.

Tear the remaining three 6-inch whole-wheat tortillas into pieces and arrange them in a single layer over the cheese.

Spread the remaining one-third of the chicken mixture over the tortillas and top with the remaining 1/3 cup shredded Mexican blend cheese.

Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is cooked through and the mixture is bubbly.

Let the pie sit in the covered slow cooker for 5 to 10 minutes to set, then slice and serve.