Cooking Instructions

• 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.
• Transfer to the slow cooker and add the enchilada sauce, sour cream, and ¼ cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
• Nestle the chicken in.
• 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.
• 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.
• Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
• Serve over rice if desired and top with optional sour cream, and avocado.