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To Cook Chicken:
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Place chicken breasts along with the sliced onion, garlic and chicken stock into a 4-qt slow cooker.
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Cook on LOW for ~2-3 hours, until chicken is tender and easily shredded.
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Once chicken is done (cooked through and tender), transfer chicken and onions from the slow cooker to a large mixing bowl.
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Shred chicken with two forks.
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Using a food processor, blend together the cream cheese, green chilies, tomatillo salsa, 2 chipotle peppers and salt.
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Stir this mixture along with 1/2 cup shredded cheddar cheese in with the shredded chicken and onions.
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Taste for seasoning and add more salt if desired.
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Enchilada Sauce:
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Combine the can of enchilada sauce and the 2 remaining chipotle peppers in a food processor (or blender) and process until the peppers are blended into the sauce.
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Set aside in a large, shallow bowl or pie plate.
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To Assemble:
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Dip a corn tortilla into the enchilada sauce, coating both sides.
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Move the tortilla into a 9x13 baking dish.
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Spoon the chicken mixture (~2 Tbsp) onto the tortilla, line up in the middle of the tortilla, then roll the tortilla and place seam-down in the baking dish.
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Continue making enchiladas until the baking dish is full (I got 2 rows of 6 with two extras on the end).
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Spoon any extra enchilada sauce over the enchiladas.
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Spread the remaining 1 1/2 cups shredded cheddar or jack cheese over the enchiladas.
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Bake at 350F for about 25 minutes until the cheese is melted and bubbly.
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Allow to cool 5 minutes before serving.
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* The number of chicken breasts can vary, use 2 if they are very large and 4 if theyre running small.
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3 is for an average size breast.
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** The number of chipotle peppers can be adjusted according to desired heat level, and also according to the size and brand of chipotle peppers.
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Some are hotter than others!
