Mom's Chicken Enchiladas

• 2 boneless skinless chicken
• 12 cup water
• 0.5 (1 1/2 ounce) packet taco seasoning
• 2 tablespoons olive oil
• 1 (4 ounce) can diced green chilies
• 13 medium yellow onion, chopped
• 1 garlic clove, minced
• 6 ounces cream cheese
• 0.5 (15 1/2 ounce) candrained and rinsed black beans
• 14 cup butter
• 14 cup flour
• 1 cup chicken broth
• 12 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

1. Place chicken breasts in small or medium crockpot.
2. Mix water and taco seasoning in small bowl; pour over chicken.
3. Cook on high heat about 2 hours or until done.
4. Sautee the chilies, onion, and garlic in the oil until tender, about 5 minutes.
5. Shred chicken with fork and knife in crockpot; turn heat to low.
6. Add green chili mixture to chicken.
7. Add in black beans and cream cheese.
8. While cooking on low, begin sour cream sauce as follows:.
9. Melt butter in saucepan over medium-high heat.
10. Whisk in flour; continue stirring until thick and bubbly, about 1 minute.
11. Slowly add in chicken broth and water, continuing to stir mixture.
12. Continue stirring until thickened.
13. Add in sour cream.
14. Pre-heat oven to 350 degrees Fahrenheit.
15. Fill tortillas with chicken mixture; roll and lay in greased 9x13-inch baking dish.
16. Pour sour cream sauce over the top, covering all enchiladas.
17. Sprinkle with shredded cheese.
18. Bake in pre-heated oven until cheese is hot and bubbly, about 25 minutes.
19. Serve warm with extra cheese, avocado, and salsa, if desired.

chicken, water, olive oil, green chilies, yellow onion, garlic, cream cheese, black beans, butter, flour, chicken broth, water, sour cream, flour tortillas, shredded monterey jack cheese, fresh avocado, salsa

Taken from www.food.com/recipe/moms-chicken-enchiladas-499326 (may not work)