Creamy Chicken Enchiladas

This is a delicious slow cooker recipe using My Brother's Chimayo or Black Bean & Corn Salsa & chicken. It makes the perfect filling for enchiladas, to use as a dip, or to ladle over rice or pasta! 

4 chicken breasts (boneless, skinless) about 1 1/2 pounds
1 (16) ounce jar My Brother's Chimayo or Black Bean & Corn Salsa 
1 can cream of chicken soup
16 ounce sour cream
12 -14 flour tortillas (8")
15 ounce can black beans, rinsed & drained
8 ounces shredded cheddar cheese or pepper jack
Garnishes :  tomatoes, avocados, scallions, cilantro.

Add chicken, My Brother's Salsa, and soup to a slow cooker set on low heat; cook 6 hours. Shred chicken with two forks; stir in sour cream and black beans. 1) If making enchiladas: spoon 2/3 cup of mixture onto a flour tortilla and gently roll up; place seam side down in a greased baking dish. Continue with remaining tortillas; top with shredded cheddar cheese and bake uncovered in 350 degree oven 20-25 minutes or until cheese melts. Garnish with fresh tomatoes, diced avocado, scallions, shredded cheese, or fresh cilantro.