Place the diced tomatoes and green chiles in the slow cooker. Place the chicken breasts on top and season them with taco seasoning.
Cover and cook on high for 3 hours or low for 6-7 hours. Cook times will vary based on slow cooker.
If chicken starts to dry out, add chicken bone broth as needed. Depending on how your slow cooker cooks, you may not need to do this. I didn't need to do it when I cooked this, however some slow cookers cook faster than others.
Add in some freshly squeezed lime juice, mix everything together and taste. Season with salt to taste.
Pre-heat oven to 350 degrees. While the oven is pre-heating, assemble enchiladas.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese and black beans. Cover bottom of 9 x 13 baking dish with 4 tablespoons of Siete Green Enchiladas Sauce.
Lay out a tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese and black beans. Roll up tortilla and place in a greased 9 x 13 baking dish.
Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. For super crispy enchiladas cook 25-30 minutes.
Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.