Add chicken to a crockpot and season with salt, pepper, and taco seasoning. Cover in enchilada sauce and pour in the can of green chiles. Top with 1 cup of greek yogurt and mix well to combine.
Cover to cook on high for 4 hours or low for 8 hours.
Once the chicken is cooked, take two forks and shread the meat well. Once shredded, stir well to mix into the sauce.
Serve warm over rice, on a salad, in a tortilla, etc. with your favorite toppings!
