8 soft flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese or your favorite cheese
1 cup cooked rice
1 can of black beans (rinsed & drained)
3 tbps butter
3 tbps flour
2 cups of chicken broth
1 cup of sour cream
1 can diced green chilies or rotel
1 tsp died cilantro (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp chili powder

8 soft flour tortillas 2 cup s cooked, shredded chicken 2 cup s shredded Monterey Jack cheese or your favorite cheese 1 cup cooked rice 1 can of black beans (rinsed & drained) 3 tbps butter 3 tbps flour 2 cup s of chicken broth 1 cup of sour cream 1 can diced green chilies or rotel 1 tsp died cilantro (optional) 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp black pepper 1/2 tsp chili powder

Cook chicken in the crockpot all day with a can green chilies or rotel
Cook rice
Preheat oven to 350, Spray 9 x 13 pan with cooking spray. Shredded chicken and put it in a bowl, save juice from the crock pot. Mix chicken, chili powder, 1 cup of cheese, rice and black beans together. Put mixture in the tortillas and roll up, putting them in the pan. Spray the tortillas tops with cooking spray. In a medium size sauce pan, melt butter, stir in flour, and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Then turn the heat down from medium. Stir in sour cream, 1 cup of crock pot juice or more if needed, cilantro, black pepper, onion powder and garlic powder. Make sure you don't bring this to a boil - you don't want to curdled the sour cream. Pour mixture over enchiladas and then top pan with remaining cheese. Bake 20-22 minutes, then place under high broil for about 3 minutes until cheese is brown.