Step 1

Place chicken breasts in the bottom of the slow cooker.

Step 2

In a bowl, mix together black beans, enchilada sauce, green chiles, onion, garlic, cumin, chili powder, salt, and pepper. Pour this mixture over the chicken.

Step 3

Cover and cook on Low for 5-6 hours or on High for 2-3 hours, until the chicken is tender and easily shreds.

Step 4

Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.

Step 5

Stir in 1 cup of the shredded cheese.

Step 6

Scatter the tortilla strips over the top of the mixture.

Step 7

Sprinkle the remaining 1 cup of cheese over the tortilla strips.

Step 8

Cover and cook on High for an additional 15-20 minutes, until the cheese is melted and the tortilla strips have softened slightly.

Step 9

Serve hot, with optional toppings if desired and enjoy!