This is super easy! Uses yummy salsa verde - this is what I used
3 Chicken breasts, boneless
1 jar salsa verde - you could use another salsa if you prefer
Re-fried beans - I just used a can, or you can make your own
Soft, flour tortillas
Shredded cheese - I used a Tex-Mex blend
Place chicken breasts in a crock pot and pour the jar of salsa on top. Cook on low for 6-8 hours, or high for 4-6 hours.
You should be able to shred the chicken with forks when cooked. Do this right in the crock pot and be careful not to burn yourself.
On a flour tortilla, spread approximately 1 1/2 Tbsp of re-fried beans in the centre of the tortilla. Using a slotted spoon to allow liquid to drain, add a couple spoonfulls of the chicken mix.
Roll the torilla and place 'fold down' in a baking dish. Repeat this until you've used all the chicken, or the pan is full. Pour some remaining liquid over rolls, but don't drown them.
Top with shredded cheese and bake at 375 F for 10 - 12 minutes until cheese is melted.
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