10
Ingredients:
½ cup diced, cooked chicken, divided
2 tblsp diced green chili peppers
½ cup black beans, drained and rinsed
¾ cup salsa, divided
1 cup shredded cheese, divided
4 mini corn tortillas approximately 4.5”
chopped black olives, green onions, avocado slices
and cilantro for garnish
Directions
1. In a small bowl, mix together the chicken and green chili.
2. Place 2-3 tablespoons salsa in the inner pot.
3. Top with tortilla and layering with a few tablespoons
each of salsa, chicken, beans, and shredded cheese.
4. Top with another tortilla and repeat the layers.
5. After the last tortilla, cover with the salsa, remaining
cheese, sliced olives and green onions.
6. Close lid and press White Rice to cook.
7. When it has finished cooking, leave on Warm for five
minutes and then remove.
8. Garnish with salsa, olives, onions, avocado slices
and cilantro.
stacked
enchiladas
