“This is my mother's version of several of her favorite recipes in one. A big hit all around the family! Serve with shredded cheese, avocado slices, and fresh salsa on top for a nice, fresh, and tasty garnish.”
3hrs 25mins
8 enchiladas

Ingredients Nutrition


  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.

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