Step 1

Add the chicken breasts, spices, shallot, and 8oz enchilada sauce (reserve the other 4oz for later) to the slow cooker. Pour in black beans, bell pepper, and corn. Cook on high for 3-4 hours or low for 6-8 hours until chicken shreds easily with a fork.

Step 2

Shred the chicken and mix in the rest of the enchilada sauce. Top with corn tortilla strips and cheese. Cover and slow cook another 20-30 minutes, or until cheese has melted.

Step 3

Shred the chicken and remove it all from the slow cooker. Pour a little bit of the enchilada sauce at the bottom of the slow cooker. Roll the filling inside the tortillas and place them seam side down into the slow cooker. Top with the rest of the enchilada sauce and cheese. Cover and slow cook another 20-30 minutes, or until cheese has melted.

Step 4

Serve over rice, if desired, or with your favorite toppings.