Spray crock pot with non stick spray and place chopped onions on bottom.
Add chicken breasts, garlic, seasonings, black pepper, jalapenos, Rotel® and green enchilada sauce.
Cover and cook on high for 5-6 hours or on low for 8 hours or until meat shreds easily.
Shred chicken and then using a slotted spoon, remove chicken from crock pot and place in a bowl.
Preheat oven to 350° and spray a baking sheet with non stick spray.
Place tortillas on a plate, cover with a damp paper towel and heat in microwave for 15 seconds.
Add two or three tablespoons of chicken mixture to center of tortillas and add both types of cheese.
Tightly roll and place seam side down on prepared baking sheet.
Give a quick spray (with the non stick spray) over the filled tortillas and pop in the oven.
Bake for 15 -18 minutes or until ends of tortillas are golden brown and tortillas are crispy, turning once during baking.
Remove from oven and serve with your favorite pico de gallo, salsa, guacamole, sour cream or toppings of your choice.