Place the chicken breasts in the crockpot and pour the salsa over top and leave it alone.

Cook on low for 4 hours (5-6 if the chicken is frozen).

Half of the chicken will be shredded for enchiladas, I pack the other half into a freezer bag with some of the cooking liquid if I'm not going to use it right away. Otherwise, you've just made chicken for taco or quesadilla or soup or mac & cheese night later in the week.

Preheat the oven to 425.

Shred half of the chicken and place in a medium bowl.

Add the chopped onion, half of the cheese, sour cream/yogurt, and half a can of salsa verde - stir to mix well.

Spread the remaining half-can of salsa verde over the bottom of a casserole dish.

Fill the tortillas with the chicken mixture, roll, and place seam side down in the dish.

Top with the other can of salsa verde and remaining shredded cheese.

Bake for 15-20 minutes, until bubbly and the cheese and tortillas are nicely browned.

Serve with a scoop of pico de gallo over top. Or not.