Ingredients:

• 1 teaspoon chili powder

1/2 teaspoon floor cumin

Ingredients:

– half teaspoon floor cumin

1/4 teaspoon salt

1/4 teaspoon salt

1/4 teaspoon black pepper

Black pepper is a spice that’s made from dried and floor peppercorns. It has a slightly pungent and spicy taste that can add depth and complexity to dishes. In this recipe, black pepper is used to season the chicken filling for the enchiladas. The quantity of black pepper used is relatively small, so it won’t overpower the other flavors in the dish. To add the black pepper to the chicken filling, simply sprinkle it over the chicken and stir to combine.

Instructions

Preheat Oven

– Preheat oven to 350 levels F (175 levels C).

Preheat oven to 375 degrees F (190 degrees C).

Instructions:

• Preheat oven to 375 degrees F (190 degrees C).

Make the Filling

Ingredients:

• 1 (10-ounce) can cream of chicken soup
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (4-ounce) can diced green chiles, undrained
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped cilantro
• 1 pound cooked chicken, shredded

Instructions:

1. In a large bowl, mix the first eight components. Stir in the chicken.
2. To assemble the enchiladas, spoon about half cup of the filling down the center of each tortilla. Roll up the tortillas and place them seam-side down in a greased 9×13-inch baking dish.
3. Pour the remaining filling over the enchiladas.
4. Bake at 350 levels F for 20 minutes, or until the filling is bubbly and the tortillas are golden brown.
5. Sprinkle with further cheese, if desired.
6. Serve with your favourite toppings, corresponding to sour cream, guacamole, and salsa.

In a large bowl, combine the chicken, black beans, corn, green chiles, onion, garlic, cream of chicken soup, sour cream, chili powder, cumin, salt, and black pepper.

In a big bowl, combine the next components:

– 1 pound cooked chicken, shredded

– 1 (15 ounce) can black beans, drained and rinsed

– 1 (15 ounce) can corn, drained

– 1 (4 ounce) can diced green chiles, undrained

– 1/2 cup chopped onion

– 1/2 cup chopped garlic

– 1 (10.seventy five ounce) can cream of chicken soup

– 1 cup sour cream

– 1 tablespoon chili powder

– 1 teaspoon cumin

– 1 teaspoon salt

– 1/2 teaspoon black pepper

Fill the Tortillas

1. Heat the olive oil in a large skillet over medium-high heat.

2. Add the chicken and cook, stirring occasionally, till browned on all sides.

3. Add the onion and bell pepper and prepare dinner, stirring often, until the onion is softened and the bell pepper is slightly tender.

4. Stir within the chili powder, cumin, oregano, and salt. Cook for 1 minute, or until aromatic.

5. Stir within the tomato sauce and produce to a boil. Reduce heat to low and simmer for quarter-hour, or till thickened.

6. Preheat the oven to 350 levels F (175 degrees C).

7. Place a tortilla on a work surface. Spread 1/4 cup of the chicken mixture down the center of the tortilla.

8. Roll up the tortilla tightly and place it seam-side down in a 9×13 inch baking dish.

9. Repeat with the remaining tortillas and chicken mixture.

10. Pour the enchilada sauce over the tortillas.

11. Sprinkle the cheese over the enchiladas.

12. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

13. Serve instantly, topped with your favourite toppings.

Spread about 1/4 cup of the filling down the middle of every tortilla.

Spread about 1/4 cup of the filling down the middle of each tortilla.

Roll up the tortillas tightly.

Roll up the tortillas tightly, ranging from one finish and working your way to the other.

Make positive that the filling is evenly distributed all through the tortilla.

If the tortillas are too free, the enchiladas will disintegrate whenever you prepare dinner them.

If the tortillas are too tight, the filling will be squeezed out if you cook dinner them.

The perfect tightness is somewhere in between.

Layer in a Baking Dish

– In a greased 9×13 inch baking dish, layer one-half of the tortilla shells.

– Spread with one-half of the chicken combination.

– Sprinkle with one-half of the remaining cheese.

– Repeat layers.

– Pour enchilada sauce excessive.

– Bake at 350 levels F for 25-30 minutes, or until heated through.

Place the rolled tortillas in a 9×13 inch baking dish.

– Place the rolled tortillas in a 9×13 inch baking dish.

Make the Sauce

In a medium sauce pan, heat vegetable oil over medium warmth.

Add onion and cook dinner, stirring sometimes till translucent, for about 5 minutes. Add garlic and cook till fragrant, for about 1 minute.

Stir in chili powder, cumin, oregano, and flour. Cook, stirring continuously, till the spices are toasted, about 1 minute.

Gradually whisk in chicken broth and tomato sauce, then add bay leaf. Bring sauce to a simmer and prepare dinner, stirring occasionally, until thickened, about 5 minutes. Season to style with salt and pepper.

Off heat, stir in sour cream.

In a medium bowl, whisk together the diced tomatoes, tomato soup, chili powder, cumin, salt, and black pepper.

In a medium bowl, whisk collectively the diced tomatoes, tomato soup, chili powder, cumin, salt, and black pepper.

Pour the Sauce Over the Enchiladas

To pour the sauce over the enchiladas, first preheat the oven to 350 degrees Fahrenheit (175 levels Celsius). While the oven is preheating, put together a 9×13-inch baking dish by frivolously greasing it with cooking spray or butter.

Once the oven is sizzling, rigorously pour the sauce over the enchiladas, making certain it evenly coats each.

Cover the baking dish with aluminum foil and bake for 20-25 minutes, or till the enchiladas are heated via and the cheese is melted and bubbly.

Pour the sauce over the enchiladas.

Instructions:

Bake

Ingredients:

• 1 pound boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 (15 ounce) can black beans, drained and rinsed

• 1 (15 ounce) can corn, drained

• 1 (10 ounce) can diced tomatoes with green chilies, undrained

• 1 (4 ounce) can chopped green chilies, undrained

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• half of teaspoon salt

• 1/4 teaspoon black pepper

• 12 corn tortillas

• 1 (12 ounce) container sour cream

• 1 cup shredded cheddar cheese

• half cup chopped contemporary cilantro

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).

2. In a big skillet, warmth olive oil over medium heat. Add chicken, onion, and garlic and cook until chicken is browned and vegetables are softened.

3. Stir in black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook dinner for 10 minutes, or until thickened.

4. Spread 1/2 cup of the chicken mixture down the center of every tortilla. Roll up tortillas and place seam facet down in a greased 9×13 inch baking dish.

5. Bake in preheated oven for 20 minutes, or till heated through.

6. Top with sour cream, cheddar cheese, and cilantro. Serve instantly.

Tips:

• For a spicier enchilada, add more green chilies or chili powder to the filling.

• To make the enchiladas ahead of time, assemble them and bake them as directed. Let cool fully, then cowl and refrigerate for as much as 2 days. Reheat in a preheated oven at 350 degrees F (175 levels C) for 15-20 minutes, or till heated through.

• To freeze the enchiladas, assemble them and bake them as directed. Let cool completely, then wrap every enchilada individually in plastic wrap and place in a freezer-safe container. Freeze for as much as 2 months. To reheat, thaw overnight within the fridge, then reheat in a preheated oven at 350 degrees F (175 degrees C) for 15-20 minutes, or until heated via.

Bake for 2025 minutes, or till the enchiladas are heated by way of and the sauce is bubbly.

– Bake for 2025 minutes, or until the enchiladas are heated by way of and the sauce is bubbly.

Serve

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a large skillet, cook dinner chicken over medium warmth till cooked via. Shred chicken with two forks.

3. In a medium bowl, mix chicken, green chiles, onion, cheese, chili powder, cumin, salt, and pepper. Mix well.

4. Spread about half of cup of chicken mixture down the center of every tortilla. Roll up tortillas tightly and place seam aspect down within the ready baking dish.

5. In a small bowl, whisk together enchilada sauce, sour cream, and water. Pour sauce over enchiladas.

6. Sprinkle with remaining cheese.

7. Bake for 20-25 minutes, or till heated by way of and bubbly.

8. Let stand for five minutes earlier than serving.

Serve the enchiladas hot, topped with desired toppings.

– Serve the enchiladas sizzling, topped with desired toppings.