toppings of choice– green onion, cilantro, lime, jalapeño, greek yogurt/sour cream, guacamole, etc.
Add chicken to slow cooker and season well with salt and pepper. Add taco seasoning and enchilada sauce making sure the sauce covers the chicken completely. Cover and cook on low for 4-6 hours or high for 2-4 hours.
When chicken is cooked, shred using two forks or by transferring to your stand mixer with paddle attachment (my personal favorite way to shred chicken). Add shredded chicken back to slow cooker.
Stir in black beans, tortillas, and 1 cup cheese. Sprinkle remaining cheese over the top, cover and cook on low another 30 minutes, or until cheese is melted and tortillas have softened.