Add chicken breasts to a slow cooker. Cover with salsa and sprinkle in garlic powder. Allow to cook on low for 8 hours or high 4 hours.

Once cooked, remove chicken from slow cooker and shred. Add to a bowl and add back any salsa solids for extra flavoring.

Heat a non-stick pan over medium-high heat and add peppers and onions. Sautee 8 minutes or until cooked through, then add chili powder and cumin and set aside.

In a baking dish, layer several spoonfuls of enchilada sauce and spread across the bottom, reserving the remaining for topping.

Take tortilla and add shredded chicken, onion and pepper mix, and a sprinkle of cheese. Roll tightly, and lay in dish. Repeat for all wraps.

Top rolled tortillas with the remaining enchilada sauce, then sprinkle with any remaining cheese.

Bake for 20 minutes or until warmed through. Broil 1-2 minutes for bubbly cheese. Serve with avocado and cilantro, as desired.