Making Chicken Enchiladas For A Cinco De Mayo Party
Ingredients
12 corn tortillas
12 corn tortillas
3 cups cooked chicken, shredded
3 cups cooked chicken, shredded
1 large onion, chopped
Ingredients: 1 giant onion, chopped
1 green bell pepper, chopped
Ingredients:
1 green bell pepper, chopped
1 red bell pepper, chopped
Ingredients:
1 red bell pepper, chopped
1 can (15 ounces) black beans, rinsed and drained
Ingredients:
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
1 can (15 ounces) corn, drained
1 can (10 ounces) diced tomatoes with green chiles, undrained
Ingredients: 1 can (10 ounces) diced tomatoes with green chiles, undrained
1 tablespoon taco seasoning
– 1 tablespoon taco seasoning
1 teaspoon ground cumin
Ingredients:
1 teaspoon floor cumin
1/2 cup shredded cheddar cheese
Ingredients:
• 1/2 cup shredded cheddar cheese
1/4 cup chopped contemporary cilantro
– 1/4 cup chopped contemporary cilantro
Instructions
Preheat oven to 350 degrees F (175 levels C).
Preheat your oven to 350 levels Fahrenheit (175 levels Celsius). This step is essential for guaranteeing that the enchiladas cook dinner evenly and thoroughly.
Combine the chicken, onion, bell peppers, black beans, corn, tomatoes, taco seasoning, and cumin in a big bowl. Mix nicely.
In a large bowl, combine the chicken, onion, bell peppers, black beans, corn, tomatoes, taco seasoning, and cumin.
Mix well. You can use a spoon or your palms to mix the ingredients.
Spread about half of cup of the filling down the middle of every tortilla. Roll up the tortillas and place them seam side down in a 9×13 inch baking dish.
Spread about half cup of the filling down the middle of each tortilla.
Roll up the tortillas and place them seam side down in a 9×13 inch baking dish.
Bake for 20 minutes, or until the tortillas are heated through and the cheese is melted.
Preheat the oven to 350°F (175°C).
Spread the enchilada sauce in a 9×13-inch baking dish.
Place a tortilla in the dish and prime with 1/4 cup of the chicken combination, 1/4 cup of the cheese, and 1/4 cup of the onion.
Roll up the tortilla and place it seam side down in the dish.
Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the tortillas.
Bake for 20 minutes, or until the tortillas are heated by way of and the cheese is melted.
Serve instantly.
Sprinkle with the cilantro and serve.
Instructions
1. In a big skillet, cook the sour cream chicken enchiladas sauce over medium heat till browned.
2. Add the onion, green pepper, and garlic to the skillet and cook until softened.
3. Stir within the tomatoes, chili powder, cumin, and oregano.
4. Bring to a boil, then scale back heat and simmer for quarter-hour.
5. Preheat oven to 350 degrees F (175 levels C).
6. Spread half cup of the chicken combination down the center of every tortilla.
7. Roll up tortillas and place seam aspect down in a 9×13 inch baking dish.
8. Pour remaining chicken combination over the enchiladas.
9. Sprinkle with cheese.
10. Bake for 20-25 minutes, or until bubbly.
Sprinkle with the cilantro and serve.