Step 1

Add the chicken, diced onion, minced garlic, salsa, chicken broth, taco seasoning, ancho chili pepper, and salt to a slow cooker. Cook on low for 6–8 hours or high for 4 hours, until chicken is tender. Shred the chicken using two forks and set aside.

Step 2

Preheat the oven to 400°F. Pour half the enchilada sauce (about 8 oz) into the base of a baking dish.

Step 3

Fill each tortilla with about 1½ tablespoons mashed beans, 2 tablespoons shredded chicken, and 1–2 tablespoons shredded cheese. Roll tightly and place seam-side down in the baking dish.

Step 4

Pour the remaining enchilada sauce over the rolled tortillas. Top with the remaining 1 cup of shredded cheese.

Step 5

Bake for 15–20 minutes until cheese is melted and bubbly. Garnish with fresh cilantro, sour cream or Greek yogurt, and hot sauce if desired. Serve immediately and enjoy!