Slow Cooker Chicken Enchiladas

6-8 boneless, skinless chicken breasts (frozen works fine!)
1 packet mild taco seasoning
1/2 teaspoon garlic powder
1 can drained diced tomatoes
1/2 cup water
1 can cream of chicken soup
1 1/2 cups sour cream
2 cups cheddar cheese
tortillas

Optional: chopped green onions and sliced olives

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, diced tomatoes, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
Once it is finished baking, shred chicken with fork (it should come apart really easy).
Mix cream of chicken soup and sour cream in with chicken mixture in slow cooker. Stir in shredded cheese.
Place a scoop of the chicken and cream mixture on each tortilla. Roll up each individual tortilla and place side by side in a 9x13 pan.  Place seam-side down in the pan.Repeat with the rest of the tortillas.
Pour the rest of the mixture over rolled tortillas and sprinkle with cheese.  Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.
-slightly adapted from Six Sisters