• Turn crock pot on high.
• Add chicken, onions and season with garlic salt, salt and pepper.
• Pour enchilada sauce, Rotel® and diced green chiles over chicken.
• Cover and cook on high for 6-8 hours, or low 8-10 hours, or until chicken falls apart easily.
• Remove chicken from crock pot and put in a large bowl or plate.
• Shred chicken with a fork.
• In a large frying pan, over medium heat, cook one tortilla at a time until cooked to desired likeness.

As the next tortilla is cooking:

• Spoon a little sour cream in center of tortilla that has just been cooked. Spread across the tortilla lengthwise.
• Add shredded chicken, lengthwise as well, and top with cheese.
• Roll each flauta up tight and place seam side down on a baking sheet sprayed with non stick spray or lined with foil.
• Continue cooking tortillas and rolling up flautas until all tortillas are used. You will have left over chicken mixture to use for another meal.
• Once all flautas are made, place in oven at 400° and cook for 20-25 minutes, or until lightly browned and crispy.
• Remove from oven. Garnish with guacamole, sour cream and green onion. Enjoy!