In a skillet over medium heat, warm 1 tablespoon of avocado oil. Add ½ medium chopped onion and 2 finely chopped garlic cloves. Sauté for about 5 minutes until the onion is softened.

Transfer the sautéed onion and garlic into your slow cooker. Stir in 2 cups of enchilada sauce, ¼ cup of sour cream, and ½ cup of water. Mix until smooth, then fold in a 15 oz can of rinsed and drained black beans.

Nestle 2 pounds of chicken thighs into the sauce mixture, ensuring they are submerged. Cover tightly to lock in moisture.

Set your slow cooker to high and cook for 3-4 hours or on low for 6-7 hours, until the chicken is tender and shredded easily.

Once the chicken is tender, shred it directly in the pot with two forks. Add 4 cut corn tortillas, gently stirring to combine.

Sprinkle 4 oz of shredded cheese over the top, cover, and let it cook for an additional 30 minutes until the cheese melts.

Carefully ladle the enchiladas into serving bowls. Garnish with fresh cilantro and sliced jalapeños. Serve with optional toppings like avocado and crema, alongside cilantro lime rice.