Chicken enchiladas can be supplemented with enchilada with beans, these two types combine red and green, like the flag of Mexico. Put the tortillas “backs” to each other as such, between them put a partition from foil. Such a simple device allows you to cook two enchiladas at the same time. Spread tortilla cakes with spread first then lay out the filling, and while you wait for the cooking to finish, cut in fresh vegetables for salsa. Share with friends: 
Time: 4 hours. 30 min. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Scones spread
- 250 gr cream cheese, room temperature
- 2 tsp ground cumin
- 16 corn tortillas
- Hot sauce
- Special equipment: multicooker with a volume of 5 liters. and aluminium foil
Green enchiladas
- 300 gr green sauce enchiladas
- 1 can (400 gr.) Of black beans, drain and rinse
- 1 can (400 gr.) Corn kernels, drain the liquid
- 250 gr grated cheese
- 1 tbsp. salsa verde sauce, plus for serving
- Chopped cilantro for serving
- Avocado slices for serving
Red Enchiladas
- 300 gr red sauce enchiladas
- 2 tbsp. finished chicken breast, cut into cubes of 2.5 cm.
- 1 tbsp. tomato salsa, plus for serving
- 250 gr grated spicy cheddar
Recipes with similar ingredients: tortilla, chicken breasts, beans black preto, corn, salsa sauce, tomato sauce, curd cheese, cumin
Recipe preparation:
- Fold in half a large sheet of foil and place vertically along the center of the multicooker, forming a partition that divides the capacity into two parts. Make sure the foil holds firmly. In the middle bowl mix cream cheese with cumin until smooth.
- Green Enchiladas. At the bottom of one of the sections of the multicooker place 2 tortillas overlapping each other. Lubricate the tortillas 2 Art. l cream cheese mixture, then pour 1/4 green enchiladas sauce. Add 1/3 of black beans, 1/3 of corn and 1/4 tbsp. cheese. Repeat 2 more times and put 2 tortillas on top. Pour the remaining green sauce and sprinkle with cheese.
- Red Enchiladas. At the bottom of the empty compartment of the multicooker place 2 tortillas overlapping each other. Lubricate the tortillas 2 Art. l cream cheese mixture, then pour 1/4 red enchiladas sauce. Add 1/3 chicken and 1/4 tbsp. cheddar. Repeat 2 more times and top with the last 2 tortillas. Cover with the remaining sauce, picking only slices of tomato and sprinkle cheddar.
- Close the slow cooker and cook at low temperature for 4-6 hours, until the cheese melts and boils, the filling warms up, and on the crusts will appear on the edges of the cakes.
- Serve the green enchiladas with salsa verde, cilantro and avocado. Serve red enchiladas with tomato salsa and spicy sauce, optional.
