• 4 chicken breasts, boneless, skinless
• 15 oz. can of salt free black beans, rinsed
• 2 small white onions, sliced
• 1 red bell pepper, sliced
• 8 oz. cheddar jack chese
• 13 tortilla shells, soft
• 1 lb tomatillo, clean and quatered
• 2 pablano peppers seeded, chopped
• 3 cloves garlic, chopped
• 1 onion, chopped
• Cumin, salt, pepper, and sugar to taste 
• 2 ripe avocados
• 2 oz. sour cream
• 4 cherry tomatoes, diced
• 2 oz. cilantro 
• 1 lime 
• 1/8 cup red onion, finely diced

Salsa Verde Mixture:

1. Heat oven to 400F, place poblanos, onions and garlic on oiled baking sheet pan. Roast the veggies for 35 minutes until cokked and a little charred
2. Peel, clean, and quarter the tomatillos. Place in a soauce pot with a little olive oil and cook for 30 minutes on medium, stirring often. Mixture will cook down into a sauce like mixture, take the raosted veggie and add them to the sauce
3. Bring the new mix and 2 cups of water to a boi. turn down and simmer for 5 minutes
4. Shut off and blend all of the mixture in a blender to form a smooth sauce, add a little salt, cumin and very little sugar

Chicken Stuffing:

1. Place chicken breasts on the crock pot, season with cumin, garlic powderm and adobo, cover with sliced onions and peppers
2. Cover and cook on high for 2 hours
3. When done, take two forks and shred the chicken apart
4. Add cheese and beans, stir to combine
5. Take out tortilla shells, stuff and roll into enchiladas. Place in baking dish that has sauce on the bottom and cover with more sauce and bake at 350F for 35 minutes
6. Take out of the oven and garnish with cilantro and crumble cojita cheese if desired

Guacamole:

1. Scoop avocado into mixing bowl and mash up
2. Add sour cream, tomato, onion, lime juice, and cumin
3. Stir to combine
4. Place avocado pit back in the mixture and cover until ready to serve-> the pit will help it from turning dark brown and instead maintain its lovely green color