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Export 11 ingredients for grocery delivery
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!
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