1. Spray the slow cooker insert with nonstick cooking spray. Place chicken breasts in the bottom in a single layer. Pour enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning over the chicken and stir gently to combine the sauce around the chicken.

2. Cover and cook on HIGH for 3–4 hours or LOW for 4–6 hours. The chicken finishes when it shreds easily with minimal fork pressure and the sauce smells deeply spiced. Use an instant-read thermometer to confirm 165°F at the thickest point of large breasts.

3. Remove chicken to a plate and shred using two forks into bite-sized strips. Return shredded chicken to the slow cooker and stir into the sauce. The chicken soaks up the enchilada sauce immediately, which builds far more flavor than chicken shredded and served right away.

4. Stir in black beans, corn, and 1 cup of shredded cheese. Add cream cheese cubes now if using — stir until the cheese begins melting into the filling and everything distributes evenly. The cream cheese adds richness and a slightly tangy depth to the sauce.

5. Push tortilla strips gently into the filling, distributing them throughout so they absorb the sauce. Stir very gently to avoid breaking the strips — you want them to soften into layers, not crumble. They need only 20–30 minutes to reach the right texture.

6. Sprinkle remaining 1 cup of shredded cheese across the top. Cover and cook on HIGH for 20–30 more minutes until the cheese melts completely. For a browned cheese top, transfer the oven-safe insert under the broiler for 3–4 minutes.

7. Scoop generous portions into wide shallow bowls. Top each serving with sour cream, fresh cilantro, diced avocado, and sliced jalapeño. Serve with warm tortilla chips or extra corn tortillas on the side.