Spray the bottom of a slow cooker with cooking oil. Place the chicken, onion, garlic, taco seasoning, enchilada sauce and salsa in a slow cooker. Place the lid on the slow cooker and cook on low for up to 8 hours, or high for 4 hours.

When cooked through remove the chicken from the slow cooker and shred. Add back to the slow cooker and toss to coat.

To make the tacos: preheat the oven to 425 degrees F. Lay the tortillas on a large baking sheet and lightly brush with the enchilada sauce and spray with the cooking oil. Flip the tortillas (oil and enchilada side down) pop in the oven for 3 minutes.

Remove the tortillas from the oven and working quickly evenly spread the cheese and chicken on one side of the tortilla and fold over. Place the tacos back in the oven and bake 5-6 minutes, flip and bake an additional 5 minutes if needed. (Remember, bake these how YOU like them. We love crispy tortillas, if you want a softer texture they will not need to cook as long.)