Easy Salsa Verde Enchiladas (crock pot style)

are you noticing a trend here with my menus: EASY!  that is the ticket for this busy mom.  so, the other day i had planned to make some crock pot chicken and black bean chili, BUT i was missing some of the ingredients (bell pepper, tomatoes, onion, etc.).  i just went ahead with the ingredients i did have and then added some other items at the end and viola: salsa verde enchiladas.  if i had more time i would have done it a bit differently, but they turned out delicious!

this is what i used and did and it was enough for 7 or 8 small "enchildadas" (ingredients are in bold)

1. cook the following in the crockpot on low for about 5 or 6 hours (until chicken is cooked through):

• 2 pieces of chicken
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• a "little" bit of salsa verde (like a cup-didn't measure it, just poured)

     2.  after the time is up add more salsa verde and a can of black beans and let it sit until the beans are  warm.
     3. shred the chicken and then add the mixture to a few corn tortillas and fold them over
     4. pour more salsa verde over the "enchildada" and sprinkle some cheese (mine needed to be heated in the microwave a bit)

***next time i make these i plan to put the "enchiladas" in the oven on broil for about 10 minutes or so to heat them up and melt the cheese.  the fam was hungry and we needed food, so i didn't want to wait for the oven to heat up.  it tasted just fine heated in the microwave.
***this meal was sooooo simple and actually really, really yummy.  i think the seasonings and salsa verde really made it good.