Step 1

Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.

Step 2

Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.

Step 3

Nestle the chicken in.

Step 4

Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.

Step 5

Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.

Step 6

Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.

Step 7

Serve over rice if desired and top with optional sour cream, and avocado.