In a crock pot add the chicken, Salsa Verde, Rotel Mexican Lime and Cilantro, Cumin, Garlic and salt and pepper. DO NOT drain the canned rotel you want the juice to help cook the chicken. Cook over medium heat for 4-5 hours, or HIGH heat for 2-3 hours with your lid on, in a crock pot. At this point the chicken should be fork tender and ready to shred. Pull the chicken out of the liquid and use two forks to shred the chicken. The chicken will be hot, put it in a mixing bowl and add the cream cheese to it, the cream cheese soften from the heat and enable you to mix it into the chicken. Taste the chicken at this point and add salt or pepper if needed.
With the "juice" or leftover cooking liquid in your crock pot add the sour cream and mix till well blended. This will create your quick and easy cream sauce.
I like to put a little non stick spray on the bottom of a 9 x 13 inch pan, then add a thin layer of the cream sauce. Next you will need to start rolling your enchiladas. Add a row of the chicken and cream cheese mixture, along with a row of beans, roll up and place in the prepared pan. Cover with the cream sauce, then cover with shredded cheese. Cover with foil and bake for 30- 35 minutes at 350 degrees.
You can also double the recipe, and make one for the freezer. Just make as instructed above but don't bake it yet. Cover in plastic wrap and foil before freezing. When you want to cook it allow to thaw before baking and you might need to increase the cooking time by 5-8 minutes.