Prepare the chicken by adding the chicken broth to the base of a slow cooker or Instant Pot. Add the chicken breasts. Close the lid and cook on High for 2 hours or Low for 4 hours (slow cooker setting for Instant Pots).

Open the lid and use two forks to shred the chicken into the broth. Add the paprika, cumin, dried oregano, and salt. Stir well, then cook on High for an additional 15 minutes. Transfer the chicken to a bowl using a slotted spoon.

Preheat the oven to 350F.

Construct the enchiladas by placing about a quarter cup of the chicken into the center of a tortilla. Add two tablespoons of shredded cheese, then roll it up and place seam-side down into a large baking dish.

Repeat with the remaining seven tortillas. Cover everything with the green chile sauce and add some extra cheese. 

Bake for around 20 minutes or until the edges of the tortillas start to turn brown.

Garnish with chopped cilantro.