Place chicken in slow cooker. Add diced onion and jalapeno to slow cooker. Pour 1/4 c chicken broth over chicken and veggies, and then sprinkle with salt, pepper, and 1/2 tsp cumin. Cover and cook on high for 3 hours (or until chicken is fully cooked and easy to shred using 2 forks).

Once chicken is tender, shred apart in slow cooker using 2 forks. Add chopped spinach leaves to slow cooker, an additional 1/4 c chicken broth, lime juice, and cover. (You're allowing the spinach wilt as you prepare the white cheese sauce for the enchiladas in a saucepan.)

Preheat your oven to 350.

In a large saucepan over medium heat, melt 3 tbsp butter.

Once the butter is completely melted, add 3 tbsp flour and whisk immediately and constantly.

While continuously whisking, slowly add 1½ c chicken broth and continue whisking until all of the lumps of flour dissolve (maybe about a minute).

Add ½ c heavy cream and whisk.

Add 1 c plain Greek yogurt and whisk.

Add 2 tsp cumin and chiles (do not drain the can) and stir creamy mixture until well-blended.

Add ¾ c cheese and stir.

Remove from heat.

Lightly grease a 9x13 casserole dish.

Tear 5 tortillas into smaller pieces and evenly distribute them on the bottom of the casserole dish.

Turn off slow cooker. Spoon out all of the chicken/spinach mixture onto the torn tortilla layer and cover the dish. Sprinkle evenly with 1/2 c cheese.

Tear remaining 5 tortillas and evenly distribute them on top of the chicken layer.

Pour cream sauce on casserole.

Sprinkle the top with the remaining cheese.

Bake for 30 minutes.

Remove from oven, allow to cool for a few minutes, and enjoy!