In your slow cooker, place the boneless chicken breasts, one can of enchilada sauce, green chilis, and spices including garlic powder, dried coriander, dried oregano, chili powder, and cumin. Stir everything together until the chicken is well-coated. Cover the slow cooker with its lid, and set it to cook on high for 4 hours or low for 6-8 hours until the chicken is tender and easily shreds.

Once the chicken is fully cooked, carefully remove it from the slow cooker and transfer it to a large mixing bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker along with the sauce mixture, stirring to ensure the chicken is evenly coated.

Heat a non-stick skillet over medium heat and lightly spray it with olive oil. One by one, add the corn tortillas to the skillet, frying each side for about 30 seconds or until they become pliable and slightly golden. Set them aside on a plate.

Take one fried tortilla, place a generous scoop of the chicken mixture along the center, and carefully roll it up tightly. Arrange the rolled enchiladas seam-side down in the slow cooker.

Pour the remaining enchilada sauce generously over the assembled enchiladas in the slow cooker. Drizzle fresh lime juice across the top for added brightness, and then sprinkle a generous amount of shredded cheese on top.

Cover the slow cooker and set it to high for an additional 20 minutes, allowing the cheese to melt and everything to heat through completely.

Once cooked, turn off the slow cooker and carefully spoon the enchiladas onto plates. Serve them hot with your choice of toppings like avocado, sour cream, green onions, and cilantro.