Directions

Preheat oven to 350 degrees. Place chicken breast on the bone, with skin, in a covered baking dish, bake until juices run clear when pierced with a fork, about 45 minutes. Chicken should have reached an internal temperature of 165 degrees. Allow to cool. Remove skin and bones, discard. Shred chicken or cut into bite size cubes.

In a medium mixing bowl, add chicken, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned chicken, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1/2 cup cheese, mix well. Place 1/2 cup chicken mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up lengthwise. Continue until all 8 tortillas are filled.

Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce below to each layer as you stack them. There should be 3 layers.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Sprinkle with remaining cheese and any liquid still in the slow cooker, after removing enchiladas. Garnish with diced tomatoes and shredded lettuce.