to fit smaller rice cookers.
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20-Minute Stacked Enchiladas (Gluten Free)
Total: 20 minutes
1/2 cup black beans, drained and rinsed, more if not using chicken
1/2 cup diced cooked chicken, divided
2 tbsp diced green chili peppers
3/4 cup salsa, divided
1 cup shredded cheese, divided
*4 mini corn tortillas, about 4.5”
Chopped black olives, green onions, cilantro, sour cream and avocado slices for garnish
In a small bowl, mix together the chicken and diced green chili peppers.
Place 2- 3 tbsp salsa on the bottom of the inner pot of your Mi Aroma Rice Cooker.
Top with a tortilla and then begin layering with a few tbsp each of the salsa, chicken mixture, beans, and then shredded cheese.
Top with another tortilla and repeat the layers.
After the last tortilla has been placed on top, cover with the salsa, the remaining cheese, sliced olives and green onions.
Close lid to rice cooker and press cook. When it has finished cooking and cheese is melted, leave it on the warm setting for five minutes and then remove.
Garnish with additional salsa, sour cream, avocado slices and fresh cilantro.
*check the ingredients label to be sure they are gluten free.