Perfect Slow Cooker Enchiladas

2 massive hen breast filets with skin (do away with skin earlier than including to enchiladas)
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 (sixteen ounce) jar purple enchilada sauce (no sugar introduced)
1 (four ounce) can jalapenos, elective inexperienced chiles
1 (8 ounces.) box bitter cream, fats loose
6 medium complete grain tortillas, (corn tortillas aren't encouraged as they tend to disintegrate)
1/2 teaspoon black pepper
1 half of cups shredded cheddar cheese, decreased fats

Preheat oven to 350 tiers. Place chicken breasts in a included baking dish. Bake until juices run clean whilst pierced with a fork, after approximately 35-45 minutes. Remove skin and discard. Shred fowl or reduce into bite-sized cubes.
In a medium mixing bowl upload bird, garlic powder, cumin, chili powder, black pepper, and salt to taste. Add to pro chook: green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well. Place 1/2 cup hen mixture in the middle of every tortilla. Leave approximately 2" in the bottom with out filling and fold up. Continue till all tortillas are stuffed.
Stack enchiladas inside the sluggish cooker, add a bit of the sauce on top of every layer as you stack them. There ought to be 2 layers of three or three layers of 2, depending on the size of your gradual cooker.
Combine the remaining enchilada sauce and half cup sour cream. Pour over the enchiladas. Cover and prepare dinner on low 3 to four hours, or till hot and bubbly. Cut between each enchilada, and carefully cast off them, one by one, with a massive spatula. Pour liquid from sluggish cooker over enchiladas and sprinkle with ultimate cheese. Garnish with diced tomatoes and shredded lettuce.