Slow Cooker Chicken Enchilada Casserole

Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 lb boneless skinless chicken thighs (or chicken breast); 1 teaspoon avocado oil; 1/2 medium onion (chopped); 2 garlic cloves (finely chopped); 1 teaspoon ground cumin; 1 teaspoon kosher salt; 2 cups homemade enchilada sauce (or 16 ounce jarred); 1/4 cup sour cream (plus more for serving); 4 corn tortillas (cut into strips); 15 ounce can low-sodium black beans (rinsed and drained); 4 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)); sliced jalapeño peppers (and chopped fresh cilantro, for topping); sliced avocado; crema or sour cream; cilantro lime rice