With the help of store-bought enchilada sauce and the Philips multicooker, you are well on your way to putting a delicious dinner on the table. These enchiladas, filled with chicken and black beans and topped with three kinds of cheese, are sure to be a hit in your household.
- 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
Set a Philips multicooker on the brown/sauté setting and set the cook time to 20 minutes. In the multicooker, warm the canola oil. Add the chicken and cook, stirring occasionally, until opaque throughout, 7 to 10 minutes. Transfer to a plate. Add the onion to the multicooker and cook, stirring once or twice, until translucent, about 5 minutes.
Add 1 1/4 cups (10 fl. oz./310 ml) of the enchilada sauce to the multicooker. Change the setting to stew/soup and set the cook time to 5 minutes. Stir in the chicken and black beans and close the lid. Cook until warmed through.
Divide the chicken mixture among the tortillas and roll them up. Place, seam side down, in the multicooker. Drizzle with the remaining 1/2 cup (4 fl. oz./125 ml) enchilada sauce and sprinkle with the cheeses. Change the setting to brown/sauté and set the cook time to 10 minutes. Close the lid and cook until the cheeses are melted.
Transfer the enchiladas to individual plates, sprinkle with green onions and cilantro, and serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen