Toppings of choice (sour cream, tortilla chips, green onions, diced onions...)
Add enchilada sauce, chicken, refried beans, black beans, corn, chiles, tomatoes, chili powder, cumin, garlic, and cayenne to slow cooker.
Stir and cook 6 hours on low.
Turn off heat and stir in shredded cheese and sour cream until melted and well blended.
Serve your chili topped with avocado, tortilla chips, sour cream, onions, or other toppings of choice.
No refried black beans on hand? Since they mainly add texture in this recipe, you could either substitute regular refried beans, or drain and mash up a second can of black beans with a potato masher (leave slightly chunky). This recipe is naturally gluten free (be sure to check that your enchilada sauce is, though, if not using homemade).
Slow Cooker Cheesy Chicken Enchilada Chili from Mashup Mom: https://www.mashupmom.com/slow-cooker-cheesy-chicken-enchilada-chili/