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In a 3-1/2- or 4-quart slow cooker, combine chicken, chiles, onion, oregano, garlic and cayenne. Pour enchilada sauce over chicken mixture, coating the chicken. Cover and cook on Low for 5 to 6 hours or on High for 1½ to 3 hours. Remove chicken from slow cooker, reserving cooking liquid. When chicken is cool enough to handle, use two forks to pull chicken apart into shreds. Place shredded chicken in a serving bowl. Stir in enough of the reserved cooking liquid to moisten.