Instructions:  

In a slow cooker add chicken and 1 cup enchilada sauce sprinkle with Taco seasoning. Cook on low for 8 hours then shred chicken.  

In a skillet spoon ½ cup enchilada sauce and ¼ cup water.  

Add shredded chicken green chilis sour cream cumin salt and more taco seasoning.  

Cook on medium heat stirring occasionally about 3 minutes.  

Add remaining enchilada sauce and stir Mixture together.  

Dump mixture into greased baking dish.  

Add the shredded tortillas and mix until well combined top with fiesta cheese.  

Bake 5 minutes then broil until cheese bubbles about 2-3 Minutes.