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Combine onions, bell peppers, garlic, jalapeños, cumin and salt in a slow cooker. Cover and cook on high for 2 hours.
Pour about 3/4 cup of the sauce into the slow-cooker.
Cover with 3 tortillas, overlapping as necessary.
Top with half of vegetable mixture and 1/2 cup cheddar.
Repeat layering with 3 more tortillas, remaining vegetable mixture, 1 cup sauce and 1/2 cup cheddar.
Cover with remaining 3 tortillas, sauce and 1/2 cup cheddar.
Cover and cook until casserole is very tender and browned around the edges, 5 to 6 hours on low or 2 1/2 to 3 hours on high. Cool, uncovered, for at least 20 minutes before serving.