Multi-Cooker Enchiladas | Williams Sonoma

Ingredients

• 2 Tbs. canola oil
• 1 lb. (500 g) boneless, skinless chicken breasts, thinly sliced
• 1/2 yellow onion, chopped
• 1 3/4 cups (14 fl. oz./435 ml) red enchilada sauce
• 1 can (15 oz./470 g) black beans, drained and rinsed
• 4 to 6 flour tortillas, each about 8 inches (20 cm) in diameter
• 3/4 cup (3 oz./90 g) shredded mozzarella cheese
• 3/4 cup (3 oz./90 g) shredded white cheddar cheese
• 3/4 cup (3 oz./90 g) shredded yellow cheddar cheese
• Sliced green onions, green part only, for garnish
• Chopped fresh cilantro for garnish