Enchiladas in a slow cooker

Ingredients:

Spread for flatbreads

• 250 g of cream cheese, room temperature
• 2 tsp ground cumin
• 16 corn tortillas
• Hot sauce for filing
• Special equipment: a 5-liter multicooker and aluminum foil

Green Enchilada

• 300 g green enchilada sauce
• 1 can (400g) black beans, drained and rinsed
• 1 can (400 g) corn kernels, drained
• 250 gr. grated cheese
• 1 tbsp. salsa verde sauce, plus for filing
• Chopped cilantro for serving
• Avocado slices for serving

Red Enchilada

• 300 gr. red enchilada sauce
• 2 cups cooked chicken breast, cut into 2.5cm cubes.
• 1 tbsp. tomato salsa, plus for filing
• 250 g grated sharp cheddar

Preparation:

1. Fold a large sheet of foil in half and place it vertically in the center of the slow cooker, creating a divider that divides the container into two halves. Make sure the foil is securely in place.
   
   In a medium bowl, whisk together the cream cheese and cumin until smooth.
2. Green EnchiladaPlace two tortillas in the bottom of one of the slow cooker compartments, overlapping each other. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then top with 1/4 of the green enchilada sauce. Add 1/3 of the black beans, 1/3 of the corn, and 1/4 cup of the cheese. Repeat 2 more times and top with 2 more tortillas. Drizzle with the remaining green sauce and sprinkle with cheese.
3. Red EnchiladaPlace 2 tortillas in the bottom of the empty compartment of the slow cooker, overlapping each other. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then drizzle with 1/4 of the red enchilada sauce. Add 1/3 of the chicken and 1/4 cup of cheddar. Repeat 2 more times and top with the last 2 tortillas. Top with the remaining sauce, removing only the tomato pieces, and sprinkle with cheddar.
4. Close the slow cooker and cook on low for 4-6 hours, until the cheese is melted and bubbling, the filling is heated through, and the edges of the tortillas are crispy.
5. Serve green enchiladas with salsa verde, cilantro, and avocado. Serve red enchiladas with tomato salsa and hot sauce, if desired.