Mom's Chicken Enchiladas

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

• 2 boneless skinless chicken
• 1/2 cup water
• 0.5 (1 1/2 ounce) packet taco seasoning
• 2 tablespoons olive oil
• 1 (4 ounce) can diced green chilies
• 1/3 medium yellow onion, chopped
• 1 garlic clove, minced
• 6 ounces cream cheese
• 0.5 (15 1/2 ounce) can drained and rinsed black beans
• 1/4 cup butter
• 1/4 cup flour
• 1 cup chicken broth
• 1/2 cup water
• 8 ounces sour cream
• 8 medium flour tortillas
• 1 cup shredded monterey jack cheese, plus extra for topping (optional)
• fresh avocado, slices if desired
• salsa, if desired

Recipe

• 1 place chicken breasts in small or medium crockpot. mix water and taco seasoning in small bowl; pour over chicken. cook on high heat about 2 hours or until done.
• 2 sautee the chilies, onion, and garlic in the oil until tender, about 5 minutes.
• 3 shred chicken with fork and knife in crockpot; turn heat to low.
• 4 add green chili mixture to chicken. add in black beans and cream cheese.
• 5 while cooking on low, begin sour cream sauce as follows:.
• 6 melt butter in saucepan over medium-high heat. whisk in flour; continue stirring until thick and bubbly, about 1 minute. slowly add in chicken broth and water, continuing to stir mixture. continue stirring until thickened. add in sour cream.
• 7 pre-heat oven to 350 degrees fahrenheit.
• 8 fill tortillas with chicken mixture; roll and lay in greased 9x13-inch baking dish. pour sour cream sauce over the top, covering all enchiladas. sprinkle with shredded cheese.
• 9 bake in pre-heated oven until cheese is hot and bubbly, about 25 minutes.
• 10 serve warm with extra cheese, avocado, and salsa, if desired.