In a medium bowl mix the chicken with the garlic salt, chili powder, cumin and minced onion, set aside.

In a saucepan over medium heat add your garlic, green chiles and chicken broth. Bring up to just a bubble.

In a small bowl whisk together the milk and cornstarch.

Whisk the milk mixture into the broth mixture until combined.

Bring back up to a bubble and add in your sour cream.

Remove from heat and set aside.

Now it is time to assemble your enchilada casserole in the slow cooker.

Set aside ½ cup of the shredded pepper jack cheese.

Spray your slow cooker with non-stick spray.

Spread a thin layer of sauce down the bottom of the slow cooker.

Next layer 4 of the tortillas down, then ⅓ of the chicken, then ⅓ of the remaining pepper jack cheese and ⅓ of the sauce.

Repeat until all your ingredients are gone.

Top with the ½ cup of pepper jack cheese.

Cover and cook on low for 4 hours.

Garnish with cilantro, jalapenos, scallions, anything you like!

Serve!