20-Minute Stacked Enchiladas (Gluten Free)


You can make this vegetarian if you wish, but the best part is the minimal amount of time it takes to cook. Use your Mi Aroma and in 20 minutes (not 40!) dinner is ready; just what you want at the end of a busy day.

Choose a salsa that matches your “fire” level when assembling, then add slices of avocado and sour cream to finish.  A dinner for you or dinner for two.  Ole!

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.



Over to You
What’s your version of enchiladas? Share and inspire us!

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