Heat butter over medium-high heat until melted. Add diced onion and cook until tender. Stir in a small can of green chili peppers and combine. Trim chicken breasts as needed and place in the bottom of your slow cooker. Combine spices and cover chicken breasts. Spoon cream cheese into slow cooker and add cooked peppers and onions. Place on low for 4-6 hours (or high for 2-3), until chicken is fully cooked. Shred chicken with fork or hand-mixer.
Preheat oven to 350*. Sprinkle shredded cheese onto tortillas and fill with chicken mixture. Roll up and place seam side down in a greased casserole dish. Bake in over until cheese is melted. Serve with fresh pico de gallo or your favorite garnish!
Recipe by Taz and Belly at https://www.tazandbelly.com/2015/11/crockpot-chicken-enchiladas.html