Place the chicken breasts in the crockpot, cover with a cup of enchilada sauce, and cook on low for 3-4 hours until the chicken is tender and easily shredded. The house will fill with a smoky aroma as it cooks.
Remove the cooked chicken from the crockpot and shred it finely with two forks, mixing it into the juices and sauce left in the pot. This keeps the chicken moist and flavorful.
Pour a little more enchilada sauce into the crockpot and stir to coat the shredded chicken evenly, infusing it with smoky spice.
Preheat your oven to 180°C (350°F). Lightly grease your baking dish to prevent sticking.
Spread a thin layer of enchilada sauce at the bottom of the dish to keep the tortillas moist. Place a tortilla on a flat surface and spoon some shredded chicken along the center.
Roll up the tortilla around the filling and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling, layering them to fill the dish.
Pour the remaining enchilada sauce evenly over the assembled enchiladas, then sprinkle generously with shredded cheese and a pinch of cumin, chili powder, and garlic.
Cover the dish tightly with foil and bake for 20-25 minutes until the sauce is bubbling around the edges and the cheese is melted and slightly golden.
Remove from the oven and let the enchiladas rest for 5 minutes to set the layers. Garnish with chopped cilantro and serve with lime wedges for a fresh, zesty finish.
Slice into portions, garnish with cilantro, and squeeze lime over each serving. Enjoy the smoky, cheesy, tender enchiladas that are perfect for a cozy night.
