Creamy Chicken Enchilada

Ingredients

• 2 cans (10 ounces each) red enchilada sauce
• ½ cup sour cream
• ¼ 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
• ½ cup pickled jalapeños, chopped
• 2 cups shredded Colby Jack cheese, divided
• 8 (8-inch) flour tortillas

To Serve (optional)

• Sour cream
• Avocado
• Fresh cilantro
• Lime wedges

Directions

1. In a small bowl, whisk together the enchilada sauce, sour cream, and water. Pour ¼ of the mixture into the bottom of the Combi Cooker pan and set the remainder aside.
2. In a large bowl, combine the chicken, seasoning, black beans, corn, jalapeños, and 1 cup of the shredded cheese. Spoon about ¾–1 cup filling into each tortilla, roll tightly, and arrange seamside-down in the Combi Cooker pan. Pour the remaining enchilada sauce mixture over the top. Place the Combi Cooker pan on Level 1.
3. Close the door and flip the SmartSwitch to COMBI COOKER. Select COMBI CRISP, set temperature to 350°F, and set time to 12 minutes. Press START/STOP to begin (the unit will steam for ~7 minutes).
4. When 2 minutes remain, open the door, slide out the pan, and sprinkle the remaining 1 cup cheese evenly over the enchiladas. Slide the pan back in and close the door to complete cooking.
5. When cooking is complete, remove the pan and let cool for 5 minutes. Top with sour cream, avocado, cilantro, and a squeeze of lime. Serve.