Creating Slow Cooker Chicken Enchiladas is a straightforward process if you follow these steps:

1. Prepare Chicken: Place the boneless chicken breasts into the slow cooker.

2. Add Sauce: Pour the enchilada sauce over the chicken, ensuring it’s well-coated.

3. Mix in Ingredients: Add the black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir gently to combine.

4. Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

5. Shred Chicken: Once cooked, 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.

6. Assemble Enchiladas: Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce in the bottom of a baking dish.

7. Fill Tortillas: Take a tortilla and fill it with a generous amount of the chicken mixture. Sprinkle some cheese on top, then roll it up and place it seam-side down in the baking dish. Repeat with remaining tortillas.

8. Top with Sauce and Cheese: Pour any remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese on top.

9. Bake: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

10. Garnish: Once out of the oven, let cool for a few minutes. Garnish with fresh cilantro if desired.

These steps will guide you in creating these incredible enchiladas effortlessly.