Stepwise Method:

• Start by placing the boneless skinless chicken breasts in your slow cooker or Instant Pot. Pour in the chicken broth and sprinkle with poultry seasoning. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.
• Once cooked, remove the chicken from the cooker and shred it using two forks. Return the shredded chicken to the pot to keep it moist.
• In a large saucepan, pour the two cans of green chile enchilada sauce. Simmer over medium heat until the sauce reduces to about 2 cups, concentrating its flavor.
• In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1 cup of the Four Cheese Mexican Blend cheese, and half of the reduced enchilada sauce. Mix until well combined and creamy.
• Preheat your oven to 350°F (175°C). Take a tortilla and spoon a generous amount of the chicken mixture onto it. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
• Once all enchiladas are in the dish, pour the remaining enchilada sauce over them. Sprinkle the remaining cheese blend and mozzarella cheese on top.
• Bake the enchiladas in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.