In a crockpot, add your halved chicken breasts with all ingredients from enchilada sauce. Cook on high for 3 hours.
When chicken is done cooking, shred and place in a bowl. Add leftover sauce to the measuring cup so you can easily pour.
Over medium heat, sauté your bell pepper and onion with garlic powder, cumin, chili powder and salt & pepper till just cooked through. Add to another bowl.
Preheat oven to 350 and in a baking dish, add about 1/2 cup of enchilada sauce to coat the dish.
Add about another 1/2 cup and 1/3 cup chopped cilantro to the shredded chicken and mix well.
Assemble about 1/3 cup and a spoonful of veggie mix to the tortilla and carefully roll. Add to the baking dish so that the opening is faced down.
Pour the rest of the sauce over the enchiladas and bake for 20-25 minutes.
To make crema: I used a spoonful of coconut cream, half an avocado, juice from one lime and a handful of cilantro. Blended together until fully combined.
For toppings, I used diced radish, tomato and avocado. Drizzle with crema, then add fixings on top with another squeeze of lime and extra cilantro and enjoy!