▢1 tablespoon avocado oil ▢½ onion diced ▢1 clove garlic minced ▢3 chicken breasts ▢¼ teaspoon salt ▢¼ teaspoon pepper ▢2 teaspoon cumin ▢7 ounces can diced green chiles ▢28 ounces can green enchilada sauce divided ▢¼ cup cream of chicken soup ▢2 ounces cream cheese ▢8 large flour tortillas ▢2 cups jack cheese
In a slow cooker add chicken, green chilies,cumin, salt, pepper, and 1 cup enchilada sauce. Cook on high for 4 hours, or low for 6-8 hours.
Shred chicken and return to cooking liquid. Add cream cheese and cream of chicken soup. Stir until combined.
Add cream cheese and cream of chicken soup. Stir until combined. Spray a 9x13 pan with nonstick spray. Add ¼ cup enchilada sauce to baking dish and spread across the bottom.