Heat 2 tablespoons of avocado or olive oil in a non-stick skillet over medium heat. Add 1/2 chopped onion and 2 finely chopped garlic cloves, sprinkling in 1 teaspoon of ground cumin and 1 teaspoon of kosher salt. Sauté for about 5 minutes or until the onions become soft and lightly browned.

Transfer the sautéed onion mixture to your slow cooker. Pour in 2 cups of enchilada sauce and 1/4 cup of sour cream, along with a splash of water if necessary. Stir gently to combine, then fold in a 15-ounce can of rinsed and drained black beans.

Nestle 1 to 2 pounds of boneless skinless chicken thighs or breasts directly into the mixture in the slow cooker, ensuring the chicken is submerged.

Cover the slow cooker and set it to cook on high for 3-4 hours or low for 6-7 hours until the chicken is fully cooked and can be shredded easily.

After shredding the chicken, stir in 4 strips of corn tortillas and spread 4 ounces of shredded cheese over the top. Cover and cook for an additional 30 minutes on high.

Once the cheese is melted, serve the enchiladas, garnished with fresh cilantro, sliced jalapeños, and any additional toppings desired. Serve with cilantro lime rice.