Spray a large crockpot with nonstick spray, add the minced garlic and the sliced chicken breasts in half and place in the bottom of the crockpot.
Cover with 1 can of red enchilada sauce, add the seasonings, salt and pepper.
Cover and cook on high for 3-4 hours or low for 6-8 hours or until the internal temperature of the chicken reaches 165ºF.
Stir the breasts and continually cover them with enchilada sauce and 1/2 cup of water throughout the cooking time.
Once cooked, remove the breasts from the crockpot onto a cutting board and let cool; shred and reserve.
Bring the soft cream cheese to crockpot, cover and turn to high temperature. Stir the cream cheese with the enchilada mixture until completely smooth and add the black beans, green onions and shredded chicken back and stir to allow every part of the chicken to absorb the liquid; 10 to 15 minutes. Cover a tray with foil and spray with cooking spray and preheat the oven to 425ºF.
Lay the tortillas flat open over the counter and fill them with 2 teaspoons of the mixture, roll like a taquito so the filling does not come out, you can use a toothpick to close it tighter.
Once all the taquitos are ready, place them at the prepared tray and spray with some oil and shredded cheese, bake for 10 minutes or until the cheese starts to get melty and crispy.
Cut in halves, garnish with sour cream, salsa and sliced avocado and some lime wedges on the side.