Place the chicken in a crockpot. Sprinkle generously with taco seasoning and add 1 cup of green chile sauce. Cook on HIGH for about 3 hours or on LOW for 4-5, depending on your slow cooker.
When the chicken is done cooking, pull it apart with a pair of fork or tongs, leaving plenty of bite-size chunks of chicken. Allow it to rest in the unplugged crock-pot for a little while to absorb the remaining liquids. Pour the remaining green chile sauce over the chicken and add the chopped green chile and drained beans. Stir to combine.
Preheat the oven to 350°F. Scoop about ½ cup of the chicken mixture onto a tortilla and sprinkle generously with cheese and cilantro. Roll it up and place it on a baking sheet. Repeat this with the rest of the tortillas, lining them across in the pan.
Bake uncovered for 20-30 minutes until the burritos are golden brown with crisp edges. Serve with the toppings of your choice.
Notes
The beauty of this recipe is how very simple it is to make. However, if you would like to make it even easier, this can be made with a store-bought rotisserie chicken too. You'll need about 6 cups worth of bite-size chicken chunks. Toss them in a bowl with a bit of taco seasoning and green chile sauce to coat them and you'll be good to go.FREEZER MEAL: The pan of burritos can be covered tightly with foil and frozen. Thaw completely in the refrigerator prior to cooking.