This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
2 cans
red enchilada sauce
123g
sour cream
60g
water
4 cups
rotisserie chicken, shredded
1 packet
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
164g
frozen corn kernels
100g
pickled jalapeños, chopped
450g
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
2 cans (10 ounces each)
red enchilada sauce
1/2 cup
sour cream
1/4 cup
water
4 cups
rotisserie chicken, shredded
1 packet (1 ounce)
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
1 cup
frozen corn kernels
1/2 cup
pickled jalapeños, chopped
2 cups
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
Utensils
Small Bowl
Large Bowl
Step 1
In a small bowl combine the enchilada sauce, sour cream, and water. Pour 1/4 of the mixture onto the bottom of the Combi Cooker pan and set the remainder aside.
Step 2
In a large bowl combine chicken, seasoning, black beans, corn, jalapeños and 1 cup shredded cheese. Portion 1 cup of the filling into each of the tortillas, roll tightly and place into Combi Cooker Pan. Pour the remainder of the enchilada sauce on top and place CombiCooker Pan on Level 1.
Step 3
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBICRISP, set temperature to 350°F and set time to 12 minutes. Press START/STOP to begin cooking (unit will steam for 20 minutes).
Step 4
When 2 minutes remain on the time, open the door, and slide out the CombiCooker Pan, sprinkle remaining 1 cup of cheese on top. Slide pan back in and close door to complete cooking.
Step 5
When cooking is complete, remove pan and allow to cool for 5 minutes. Top with sour cream, avocado, fresh cilantro,and lime to serve.
In a small bowl combine the enchilada sauce, sour cream, and water. Pour 1/4 of the mixture onto the bottom of the Combi Cooker pan and set the remainder aside.
2 cans
red enchilada sauce
123g
sour cream
60g
water
4 cups
rotisserie chicken, shredded
1 packet
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
164g
frozen corn kernels
100g
pickled jalapeños, chopped
450g
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
2 cans (10 ounces each)
red enchilada sauce
1/2 cup
sour cream
1/4 cup
water
4 cups
rotisserie chicken, shredded
1 packet (1 ounce)
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
1 cup
frozen corn kernels
1/2 cup
pickled jalapeños, chopped
2 cups
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
Step 2 of 5
In a large bowl combine chicken, seasoning, black beans, corn, jalapeños and 1 cup shredded cheese. Portion 1 cup of the filling into each of the tortillas, roll tightly and place into Combi Cooker Pan. Pour the remainder of the enchilada sauce on top and place CombiCooker Pan on Level 1.
2 cans
red enchilada sauce
123g
sour cream
60g
water
4 cups
rotisserie chicken, shredded
1 packet
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
164g
frozen corn kernels
100g
pickled jalapeños, chopped
450g
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
2 cans (10 ounces each)
red enchilada sauce
1/2 cup
sour cream
1/4 cup
water
4 cups
rotisserie chicken, shredded
1 packet (1 ounce)
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
1 cup
frozen corn kernels
1/2 cup
pickled jalapeños, chopped
2 cups
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
Step 3 of 5
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBICRISP, set temperature to 350°F and set time to 12 minutes. Press START/STOP to begin cooking (unit will steam for 20 minutes).
2 cans
red enchilada sauce
123g
sour cream
60g
water
4 cups
rotisserie chicken, shredded
1 packet
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
164g
frozen corn kernels
100g
pickled jalapeños, chopped
450g
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
2 cans (10 ounces each)
red enchilada sauce
1/2 cup
sour cream
1/4 cup
water
4 cups
rotisserie chicken, shredded
1 packet (1 ounce)
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
1 cup
frozen corn kernels
1/2 cup
pickled jalapeños, chopped
2 cups
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
Step 4 of 5
When 2 minutes remain on the time, open the door, and slide out the CombiCooker Pan, sprinkle remaining 1 cup of cheese on top. Slide pan back in and close door to complete cooking.
2 cans
red enchilada sauce
123g
sour cream
60g
water
4 cups
rotisserie chicken, shredded
1 packet
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
164g
frozen corn kernels
100g
pickled jalapeños, chopped
450g
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
2 cans (10 ounces each)
red enchilada sauce
1/2 cup
sour cream
1/4 cup
water
4 cups
rotisserie chicken, shredded
1 packet (1 ounce)
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
1 cup
frozen corn kernels
1/2 cup
pickled jalapeños, chopped
2 cups
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
Step 5 of 5
When cooking is complete, remove pan and allow to cool for 5 minutes. Top with sour cream, avocado, fresh cilantro,and lime to serve.
2 cans
red enchilada sauce
123g
sour cream
60g
water
4 cups
rotisserie chicken, shredded
1 packet
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
164g
frozen corn kernels
100g
pickled jalapeños, chopped
450g
shredded Colby jack cheese, divided
8 each
8-inch flour tortillas
TO SERVE
Sour Cream
Avocado
Fresh Cilantro
Lime
2 cans (10 ounces each)
red enchilada sauce
1/2 cup
sour cream
1/4 cup
water
4 cups
rotisserie chicken, shredded
1 packet (1 ounce)
fajita or taco seasoning
1 can (15.5 ounces)
black beans, drained and rinsed
