Instant Pot Instructions:

1. In a bowl whisk together the enchilada sauce, sour cream, flour, garlic salt and pepper. Pour 1/3 of the sauce into a deep pot-in-pot dish (I used a 7 inch by 4 inch round cake pan*). Set aside the rest of the sauce for later.
2. In a separate bowl stir together the chicken and the green chiles.
3. Slice the tortillas in half so there are 12 halves (this will enable the enchiladas to fit nicely in your round pot-in-pot dish). 
4. Assemble the enchiladas: Sprinkle a tablespoon of cheese on a tortilla. Then add some shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with the remaining tortillas arranging them in the pan. Once you have one layer of enchiladas pour half of the remaining sauce over the top. Then place another layer of enchiladas on top and pour the remaining sauce on top. Sprinkle the remaining cheese on top. 
5. Pour 1 ½ cups of water into the bottom of the Instant Pot. Cover the enchilada pan with foil. Place the pan on a sling/trivet and lower into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the STEAM button to 30 minutes. When time is up move valve to venting and remove the lid.
6. Remove the pan from the Instant Pot. Remove the foil. Scoop enchiladas onto serving plates. Squeeze one wedge of lime over each serving. Top with a bit of cilantro and diced tomatoes or salsa.

Slow Cooker Instructions:

1. In a bowl whisk together the enchilada sauce, sour cream, flour, garlic salt and pepper. Pour 1/2 of the sauce into the bottom of the slow cooker. Set aside the rest of the sauce for later.
2. In a separate bowl stir together the chicken and the green chiles.
3. Assemble the enchiladas: Sprinkle 2 tablespoons of cheese on a tortilla. Then add some shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the slow cooker. Continue with the remaining tortillas arranging them in the bottom of the slow cooker. Pour the remaining sauce on top. Sprinkle the remaining cheese on top. 
4. Cover slow cooker and cook on low for 4 hours or on high for 2-3 hours. 
5. Scoop enchiladas onto serving plates. Squeeze one wedge of lime over each serving. Top with a bit of cilantro and diced tomatoes or salsa.