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Cook chicken in slow cooker with chicken broth and spices. Shred with beater
Pre-heat oven to 375 and grease the bottom of a 9x13 pan with cooking spray
In a large bowl, add shredded chicken, corn, beans, bell pepper, 1 cup shredded cheddar cheese, red onion and pickled jalapeños and mix well to combine
In a separate bowl, add Greek yogurt, lime juice, cumin, chili powder, garlic powder, salt, pepper & 3-4 tbsp of enchilada sauce and whisk until well combined
Pour the yogurt into the chicken and mix until well combined
Add 3-4 tbsp of enchilada sauce to the bottom of the pan. Add 3-4 tbsp of the chicken filling to each of the tortillas, roll tightly and place seal side down into the pan. Repeat with the rest of the tortillas
Pour the enchilada sauce over top of the tortillas, top with the additional cup of cheese and bake for 35 minutes or until the cheese is golden brown
Top with diced red onions, fresh cilantro and ENJOY!