Multi Cooker Enchiladas
Ingredients
- 2 Tbs. canola oil
- 1 lb. (500 g) boneless, skinless chicken breasts, thinly sliced
- 1/2 yellow onion, chopped
- 1 3/4 cups (14 fl. oz./435 ml) red enchilada sauce
- 1 can (15 oz./470 g) black beans, drained and rinsed
- 4 to 6 flour tortillas, each about 8 inches (20 cm) in diameter
- 3/4 cup (3 oz./90 g) shredded mozzarella cheese
- 3/4 cup (3 oz./90 g) shredded white cheddar cheese
- 3/4 cup (3 oz./90 g) shredded yellow cheddar cheese
- Sliced green onions, green part only, for garnish
- Chopped fresh cilantro for garnish
Organization Tags
Tags easily organize your Recipe Library
Comments