Cook chicken and enchilada sauce in a crockpot on LOW for 6 hours. Shred the chicken and cook for 2 more hours.
You can prep this mix ahead of time and store it in a gallon ziploc freezer bag until ready to assemble. You can quickly thaw it and move to the next step.
ASSEMBLE & BAKE
Preheat oven to 350 degrees and pour enough chicken mix to coat the bottom of a 13x9 inch cake pan.
Pour the rest of the chicken enchilada mix into a shallow bowl. Coat each tortilla with the mix, then lay them flat.
Place 3 tbsp chicken mix & 2 tbsp cheese on each tortilla. tuck in the sides and roll it up. You made an enchilada!
Put the enchiladas in the pan to fit 8-10 on a single layer, then pour the leftover sauce & cheese over enchiladas
Bake in the oven for 30 minutes.
Top with green onion or cilantro and serve right away.
Notes
You can serve this dish with Spanish rice, corn, beans, sour cream, guacamole, and salsa.