Remove seeds from poblano pepper and slice in long strips.

Combine chicken, pepper, tomatoes and water in slow cooker. (Liquid should just cover all of the chicken.) Cook on low for 8 hours.

Preheat oven to 350.

Drain chicken, tomatoes and peppers. Shred chicken. (Chicken will be so soft you can do this with the side of a wooden spoon!)

Fill corn tortillas with chicken tomatoes and peppers.

Place rolled tortillas in a well-greased 8x10 baking dish. Cover tortillas with enchilada sauce according to preference, I used 3/4 of the can. Cover everything with cheese.

Cover baking dish with foil and bake in the oven for 20 minutes.

Serve enchiladas topped with your choice of diced tomatoes, sliced avocado and sour cream to taste.