Stir together ½ cup of the salsa verde with 1 cup of chicken broth and the diced tomato in your crock pot. Add the chicken breasts and spoon the salsa-broth mixture over the chicken. Cover and set on low.
Cook for 4 to 6 hours, until chicken is cooked through and shreds easily.
Transfer the chicken from the crock pot to a cutting board. Use two forks to shred the chicken.
Preheat oven to 400 degrees F, and add 1 to 2 tablespoons of salsa to the bottom of a small casserole dish.
Scoop ¼ of the chicken into one flour tortilla and roll it into an enchilada. Place inside the prepared casserole dish and repeat for the remaining chicken and tortillas.
Evenly pour the remaining salsa over the enchiladas, followed by the cheese.
Bake on the center rack of the preheated oven for 20 minutes, or until the enchiladas are golden-brown.
Remove from oven and garnish with fresh cilantro and chopped green onion. Serve and enjoy!