Brown ground beef in a skillet over medium heat for 5-7 minutes. Stir in enchilada sauce, water, and taco seasoning, and simmer for 5 minutes.

In a medium bowl, combine cream of mushroom soup with ROTEL diced tomatoes and Mexican cheese blend.

Spray the slow cooker with cooking spray. Layer half of the tortillas, half of the beef mixture, and half of the cheese mixture. Repeat layers, finishing with tortillas and reserved cheese.

Cook in slow cooker on high for 2 hours or low for 3-4 hours until cheese is melted and edges are bubbling.

Let the dish rest for 10 minutes before serving. Garnish with avocado and cilantro.