Finely slice the green onions and dice the white or sweet onion. Also, remove the cilantro leaves from the stems and finely chop them. Chop the chipotle peppers in adobo sauce into a fine consistency.

Season both sides of the chicken breasts with salt, pepper, and cumin.

Lightly spray a non-stick pan with oil. Sauté the diced white or sweet onion and white parts of the green onion over medium heat. When the onions are almost done cooking, add the crushed garlic to the pan and cook it while the onions finish cooking. Optional: Sear both sides of the chicken breasts in the pan for maximum flavor. Don’t cook them all the way through because they will cook in the slow cooker.

To a slow cooker, add the chicken breasts, sauteed onions and garlic, rinsed and drained black beans, corn, enchilada sauce, and chopped chipotle peppers in adobo sauce. Lightly mix the ingredients in the slow cooker.

Once the chicken is cooked, remove it from the slow cooker to shred. Shred the chicken on a cutting board with two forks. Once shredded, place it back in the slow cooker with the rest of the ingredients. Also, add the light cheese to the slow cooker. Let everything cook for 10 more minutes to melt the cheese.

To serve the enchilada bowl, mix the ingredients and top with some fresh cilantro and the green parts of green onions. Enjoy!