Slow cooker: Add chicken broth, onions, garlic, seasonings & chicken. Cover & cook on low 6-8 hrs or high 4 hours.

Shred cooked chicken & reserve broth. Remove onions if desired. Place chicken in a skillet with 1/2 cup of broth to keep moisture. Simmer on low.

In a different skillet, add remaining broth, 2 pkgs of cream cheese, 1 can rotel, 1/2 container of sour cream, 1 cup milk & 1/2 of the shredded cheese. Season as desired & keep on medium heat. Stir frequently to help cheeses melt.

Once the sauce is completely liquid, you can test the flavor to see if more seasonings need to be added. Lower heat to simmer (low)

Next, spoon about 1/2 cup to 1 cup of sauce over the shredded chicken. Stir & coat well. This will help keep it together when spooning in tortillas.

Lightly coat the bottom of a 9×13 pan with sauce to prevent sticking & burning during baking.

Dip one side of tortilla in sauce & lay that side down in baking dish. The dry side is where you will spoon the chicken. Roll up, seam side down. Repeat until you run out of space or chicken, or tortillas!

Remaining sauce & chicken(if any) now gets poured over the enchiladas. Top with remaining cheese. Bake at 350° for 20 min, covered. Uncover another 10min. Let sit 10-15min before eating. This prevents the sauce from being too runny when serving. Enjoy!