Place chicken breast in slow cooker.
Season top of chicken with taco seasoning.
Add diced green chiles and 1 can of enchilada sauce.
Cook on high for 4 hours or until chicken of fully cooked.
Remove cooked chicken and shred. Add shredded chicken back into slow cooker.
Add 1 cup of Greek Yogurt and mix well.
Preheat over to 350
Spray casserole dish with non-stick spray. Spread approximately 1/2 can of the enchilada sauce on bottom of casserole dish.
Layout 6 Low Balance Whole Wheat Tortilla and divide the chicken mixture evenly between them.
Sprinkle with a little bit of cheese and roll enchiladas and place in casserole dish.
Pour the remaining enchilada sauce over the tops of enchiladas and sprinkle with remaining cheese.
Place in oven and bake for 20 minutes.
Remove and serve.
Top with remaining greek yogurt in place of sour cream if preferred.
Garnish: chopped cilantro leaves, Greek yogurt (in place of sour cream), sour cream, chopped tomatoes add or jalapenos.