Prepare chicken by putting frozen chicken tenderloins in an instantpot (or crock pot) with 1 cup red salsa and 1 cup salsa verde. Add some salt and garlic powder to taste. Press the poultry button on the instant pot or cook on high for 3-4 hours in a crockpot
Preheat the oven to 375
Spray a 9x13 pan with coconut oil or olive oil spray
Once the chicken is done, shred with a fork and transfer to a bowl
Add 1 cup of red salsa, black beans (drain and rinse first), 1 cup of mexican cheese. the juice of 2 limes, and garlic powder and sea salt to taste to the shredded chicken
Set two plates side by side next to the 9x13 pan and place the tortillas on top of one of the plates
One at a time, transfer the tortillas over to the 2nd plate, add in about 1/2 cup of chicken mixture, a spoonful of red salsa and a sprinkle of cheese, roll the enchilada up and put it in the pan seam side down
Repeat this process until all of the tortillas are used up
Spread some salsa verde on the top of all of the tortillas and then sprinkle with the remaining mexican cheese
Cover the pan with foil and cook for 25 minutes
Uncover the pan and cook for an additional 5- 7 minutes or until the cheese is good and melted
Serve with your favorite salsa!