Heat the avocado oil in a skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and fragrant. Stir in the minced garlic, ground cumin, salt, and smoked paprika, cooking for another minute until the spices are toasted and release their aromas. This blooming technique develops deeper, more complex flavors than adding raw spices directly to the slow cooker.

Transfer the sautéed spice mixture to your slow cooker. Add the enchilada sauce, sour cream, and black beans, stirring well to combine and distribute flavors evenly. Nestle the chicken thighs into the mixture, submerging them as much as possible so they cook evenly in the liquid. I like to arrange them in a single layer when possible—it helps the chicken cook more consistently and makes shredding easier later.

Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is tender and easily shreds with a fork. The low-and-slow cooking keeps the chicken moist and allows the flavors to meld beautifully with the sauce and beans. Check at the midpoint to ensure everything is cooking evenly.

Once the chicken is cooked through and tender, remove it from the slow cooker using tongs or a slotted spoon and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return it to the slow cooker and stir to combine with the sauce and beans. Break the corn tortillas into strips or bite-sized pieces and stir them into the mixture—they'll absorb the sauce and create a comforting, hearty texture.

Sprinkle the shredded cheese evenly over the top of the mixture. Cover and cook on high for 20-30 minutes, until the cheese is fully melted and the tortilla pieces are tender. I find that melting the cheese on top rather than stirring it in keeps those delicious melted strands visible, making the dish more appetizing.

Ladle the enchiladas into bowls and top with fresh cilantro, thinly sliced jalapeño, and diced avocado for brightness and texture contrast. Drizzle with crema for extra richness. Serve alongside lime rice for a complete, restaurant-quality meal.