Step 1

Lay chicken in the bottom of your 6 quart slow cooker.

Step 2

In a bowl, whisk together enchilada sauce, soup, and peppers. Pour over chicken.

Step 3

Cover and cook on LOW for 8 hours. Do not remove the lid during cooking time.

Step 4

Uncover, shred the chicken. Return it to the slow cooker, stir in green onion, sour cream, 1 cup of cheese, and sliced tortillas. Pat the mixture down, top with remaining cheese. Cover, turn slow cooker to HIGH and cook for one more hour. Serve with desired garnishes!