Slow Cooker Chicken Enchilada Casserole

Heat olive oil in a skillet over medium heat. Add the onion and garlic, stirring occasionally, for about 6-8 minutes or until the onion has browned.

In your slow cooker, add the chicken, seasonings, enchilada sauce, black beans, and sautéd onions and garlic. Cook on low for 7-8 hours or high for 4-5 hours. 

Shred the chicken, stir in the tortillas, and top with cheese. Cover until melted, about 10 minutes. Garnish with cilantro and serve as desired.