In your slow cooker, combine the boneless, skinless chicken breast, one can of enchilada sauce, chopped green chilis, and a sprinkle of your spice blend including garlic powder, chili powder, and cumin. Mix everything together well, ensuring the chicken is evenly coated in the sauce for maximum flavor.

Cover the slow cooker and set it to cook on high for 4 hours or low for 6 to 8 hours. The goal is to achieve tender chicken that shreds easily.

Once the chicken is cooked to perfection, carefully remove it from the slow cooker and place it in a large bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it back into the sauce.

In a large frying pan over medium heat, lightly fry each tortilla for about 30 seconds on each side until they are soft and pliable. Keep them warm in a clean kitchen towel.

Take a warm tortilla and place a generous scoop of the chicken mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in the slow cooker.

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well coated. Sprinkle a cup of shredded cheese over the top.

Cover the slow cooker again and heat everything on high for an additional 20 minutes.

Once the cooking time is complete, carefully remove the lid and serve the Chicken Slow Cooker Enchiladas hot. Top them with your favorite toppings.