Crockpot Chicken Enchiladas

1. Cook chicken in crockpot with taco seasoning for 6-8 hours on low or until cooked.
2. Shred chicken with 2 forks. (Note: if you have time to make the chicken the night before you need it, after shredding, pour in an extra can (14 oz. size) of enchilada sauce and let sit in the fridge overnight.)
4. Fill each tortilla with a tablespoonful of chicken. Add small amount of enchilada sauce, black beans and shredded cheese. How much you put is your call; just remember, it shouldn’t be busting at the seam.
5. Roll each tortilla up tightly and place on a baking sheet. Continue process until you either run out of room on the baking sheet or run out of ingredients.
6. Top with remaining enchilada sauce and shredded cheese. I typically use 1 can (14 oz. size) of enchilada sauce in the filling and 2 cans to top the enchiladas with. Sprinkle cilantro evenly over top of enchiladas.
7. Bake at 350ºF for 15-20 minutes or until cheese is bubbly.

Serve immediately with sour cream.