Add all adobo chicken ingredients to a small (2-3 quart) slow cooker

Cover and cook on high for 3-4 hours or low for 6-8

Shred chicken

In saucepan melt butter and whisk in flour until smooth

Add in broth slowly while continuing to whisk until combined

Let simmer while whisking until slightly thickened (about 3-4 minutes)

Remove from heat and stir in sour cream and lemon juice (add a pinch of salt if desired)

Preheat oven to 350 degrees

Assemble adding a small ladle of sauce to bottom of small casserole dish (I used a 5x8 dish)

Divide chicken among 6-8 tortilla and roll and place seam side down in dish

Pour remaining sauce over top and sprinkle with cheese

Bake for 15-20 minutes until cheese is melted and lightly browned

Let set for about 15 minutes before serving

Top with fresh cilantro, if desired