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Place chicken breasts in the bottom of the slow cooker.
In a bowl, mix together black beans, enchilada sauce, green chiles, onion, garlic, cumin, chili powder, salt, and pepper. Pour this mixture over the chicken.
Cover and cook on Low for 5-6 hours or on High for 2-3 hours, until the chicken is tender and easily shreds.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Stir in 1 cup of the shredded cheese.
Scatter the tortilla strips over the top of the mixture.
Sprinkle the remaining 1 cup of cheese over the tortilla strips.
Cover and cook on High for an additional 15-20 minutes, until the cheese is melted and the tortilla strips have softened slightly.
Serve hot, with optional toppings if desired and enjoy!