1 (10 oz) can mild green enchilada sauce
1 (4 oz) can diced green chiles
1/2 tsp cumin
1/8 tsp chili powder
1 Tbsp lime juice
3 garlic cloves, minced
Place chicken in bottom of slow cooker. Mix remaining ingredients together and pour over the top of the chicken. Cover and cook on LOW for 4 hours. Shred chicken with two forks and stir together in with the sauce. Serve on top of tortillas with cheese, cilantro, tomatoes, sour cream, beans and any other toppings you desire.
Delicious and very easy. I love this type of meal because everyone can personalize their own meal and there's no whining of "I don't like that." 4 stars