Crockpot Carne Relleno

Slit open whole chiles down one side and insert a stick of cheese into each chile, fold chile over to enclose the cheese. Open steak flat and score in a diamond pattern on one side only. Turn steak over and place chiles down the length of the steak, closer to one side than the middle. Roll steak up starting on the side with the chiles lined up, and tie to hold it together with kitchen twine. Place steak into crockpot/slow cooker - an oval shaped one works better here. Pour salsa verde over steak, cover and cool on Low 6 to 8 hours until meat can be easily pierced through with a skewer or cooking fork. Remove carefully to a serving platter and tent with foil to keep warm. Transfer the sauce to a saucepan. Bring the sauce to a light boil over medium heat, stirring often, and cook til it evaporates much of the liquid. Remove from heat, let cool a moment or two, then stir in the 1 cup sour cream. Remove kitchen twine from meat and slice into 4-6 rounds, and serve with the sauce poured over. Serve with a side of Mexican rice and refried beans for a really delightful meal! You can set this up the day before, cover, and then just pop it into the crockpot the next morning and let it cook all day on Low. If you want to speed up the cooking, you can cook on High 3-4 hours or til tender.