These delicious Creamy Salsa Verde Enchiladas are made with shredded chicken, black beans, and cheese, all topped with a creamy salsa verde sauce and baked until bubbly. Served with Cilantro Lime Rice for a complete meal!
1: Place 2 chicken breasts in a crockpot with enough chicken stock/broth to cover the bottom.
2: Sprinkle 2 tablespoons of taco seasoning on top.
3: Cook on high for 4 hours or until chicken shreds easily.
4: Add one can of drained/rinsed black beans and one can of green chiles. Stir and let flavors combine.
5: Let it hang out on warm for about an hour.
6: Combine 1 jar (16 ounces) of salsa verde and 1/2 cup of sour cream.
7: Shred Monterey Jack cheese and chop cilantro. Set aside.
8: Assemble enchiladas by filling flour tortillas with desired amount, sprinkle with cheese, roll up, and place in a casserole dish.
9: Pour creamy salsa verde on top and top with more Monterey Jack cheese.
10: Bake in a 400 degree oven for 20-25 minutes or until brown and bubbly.
11: Remove from oven and top with fresh cilantro.
12: For the Cilantro Lime Rice, cook rice according to package directions (2 cups of dry rice), adding the recommended salt and butter.
13: When rice is soft, add the juice of a lemon and about 1/4 cup of chopped cilantro.
14: Stir and put lid back on and let sit a few minutes.
