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OR 1 rotisserie Chicken
In the bowl of a slow cooker or Instant Pot, sauté ¼ cup diced yellow onion and 2 cloves minced garlic until the onion is translucent, about 5 minutes.
If using a traditional slow cooker, cook the chicken with the onion, garlic and spices on low for 6-8 hours or high for 3-4 hours. If using the Instant Pot, use the manual mode and pressure cook for 15 minutes. Shred with two forks and toss in about 3 tbsp. of the liquid.
Preheat oven to 350 degrees. Spray the bottom of a deep 9x13-inch pan with cooking spray, set aside.
Spread about 1 ½ tablespoons of sour cream into the center of each tortilla, top about ⅓ cup of chicken, then sprinkle with 2 tablespoons of cheese. Roll up (you don't need to tuck the ends) and place seam down into the baking dish.
Top with enchilada sauce, cheese and green onion. Wrap tightly with foil and place in the oven. Bake covered for 30 minutes, then remove the foil and continue baking for an additional 15 minutes or until the top gets crispy.
Remove from the oven and allow to rest for 8 minutes before serving. Garnish with cilantro, if desired.