Coat the inside of a crockpot with cooking spray. Add in chicken breast and cook on low for 4 hours.
Remove cooked chicken from slow cooker and shred with two forks. Place the shredded chicken in a large bowl and stir in cream cheese, sour cream, taco seasoning, and salt. Mix until combined then fold in the corn to combine.
To make the sauce, combine the enchilada sauce, yogurt, and sour cream in a bowl and whisk until combined.
Preheat the oven to 350 degrees. Grease a casserole or baking dish with cooking spray. Spread about 1/4 cup of sauce on the bottom of the baking dish. Microwave the tortillas until soft and pliable, about 30 seconds. Spread about 1/3 cup of the chicken on the tortilla and roll into a burrito. Place in the baking dish and continue with the remaining chicken and tortillas.
Pour the remaining sauce over the enchiladas and top with shredded cheese. Cover with foil and bake for 30 minutes, removing the foil for the last 5 minutes of baking. Serve alongside tomatoes, guacamole, shredded lettuce, and sour cream (optional).
This is a great dish to make a day ahead and bake before serving. Alternatively, you can make the chicken filling and refrigerate for up to 2 days in advance before filling the tortillas. Use any leftover chicken mixture to make burritos bowls or top a salad with it.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com