These creamy cheesy enchiladas will come together in just fifteen minutes once done in the slow cooker!!
2-3 chicken breasts
1 tablespoon taco seasoning
8 ounces cream cheese
1 can black beans or pinto beans
1 4-ounce can diced green chiles
1/2 cup water
1/2 teaspoon salt
8 flour tortillas
2 cups green salsa (salsa verde)
1 cup greek yogurt or sour cream
1 cup mexican style blend shredded cheese
In a slow cooker, combine chicken breasts, taco seasoning, cream cheese, beans, green chiles, water, and salt. Cook on low for 6-8 hours or high for 4 hours. About 30 minutes before serving, shred chicken breasts with 2 forks and stir contents together.
Preheat oven to 350 degrees. Mix together greek yogurt and green salsa. Spread 1/3 of the mixture in the bottom of a 9×13 inch pan. Spoon about 1/2 cup of the chicken mixture onto each of the tortillas. Roll tortillas and place side by side in the pan on top of the sauce. Cover with remaining sauce and sprinkle with cheese.
Cook in the oven for 10-15 minutes or until cheese is melted. Remove from oven and top with cilantro and additional green salsa, if desired.