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Slow Cooker Chicken Enchiladas
  • 1 lb boneless skinless chicken thighs , or chicken breast
  • 1 teaspoon avocado oil , or olive oil
  • ½ medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 cups homemade enchilada sauce, or 16 ounce jarred
  • ¼ cup sour cream, plus more for serving
  • 4 corn tortillas, cut into strips
  • 15 ounce can low-sodium black beans, rinsed and drained
  • 4 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)
  • sliced jalapeño peppers , and chopped fresh cilantro, for topping
  • subheading: optional for topping and serving:
  • sliced avocado
  • crema or sour cream
  • cilantro lime rice
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