For the chicken:

1. In a slow cooker add the chicken and stock and cook on high for 2-3 hours or low for 4-5 hours.  
2. Once chicken has been cooked to 165 degrees remove from slow cooker and place in a medium bowl.  Shred chicken with a fork into thin pieces.
3. Add the seasoning and salsa and gently incorporate.  Set aside.

For the enchiladas sauce:

1. In a medium size sauce pan, heat olive oil on medium-high heat.  Add the masa flour and mix constantly for one minute until fully incorporated.
2. Add the chicken stock, green salsa, sour cream and seasonings and bring to a boil.  Reduce heat and let simmer for 15 minutes.

For making the enchiladas:

1. Preheat oven to 375 degrees.
2. Wrap tortillas in damp paper towels and heat in the microwave for 1 minute or until softened.
3. Add a full ladle of the enchilada sauce into a 9 x 13 baking dish.
4. Now begins the assembly line: take 1 tortilla and lightly dip both sides with the enchilada sauce, fill with a small palms amount of chicken and roll.  Place the rolled tortilla seam down into the baking dish.  Repeat until all of the tortillas have been used and added to the dish.
5. Top with the remaining enchilada sauce, followed by cheese sprinkled to the top.
6. Bake for 15 minutes and serve hot.