Generously rub the taco seasoning onto the chicken breasts, so that they are well coated.

Place into the slow cooker in a single layer, if possible.

Pour the tomatoes over the chicken.

Add the Old El Paso Mild Enchilada Sauce.

Cook on high for 3 hours or low for 6 hours, stirring once or twice.

Remove chicken from crockpot and shred with a blender or two forks.

Mix the tablespoon of cornstarch with the two tablespoons of cold water. Mix thoroughly, add to slow cooker and stir.

Return the shredded chicken to the slow cooker and cook for an additional half an hour.

Cut the softened cream cheese into small squares, and place into a small saucepan over medium low heat,

Add the can of Old El Paso Green Chile Enchilada Sauce and whisk until cheese is melted and sauce is well mixed. Reduce heat to low.

Prepare a baking sheet with tin foil and preheat a broiler to low.

Arrange the tortilla scoops on the baking sheet and fill each with a tablespoon of the chicken mixture.

Evenly distribute the shredded cheese among the scoops.

Broil under low heat for 1-2 minutes, until cheese is melted.

Top each scoop with a few diced tomatoes.

Drizzle with the creamy enchilada sauce, sprinkle with chopped cilantro and serve.