Making Chicken Enchiladas For A Cinco De Mayo Party

Ingredients

12 corn tortillas

3 cups cooked chicken, shredded

1 large onion, chopped

Ingredients: 1 massive 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 (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 floor cumin

Ingredients:

1 teaspoon ground cumin

1/2 cup shredded cheddar cheese

Ingredients:

• 1/2 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro

– 1/4 cup chopped contemporary cilantro

Instructions

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

Preheat your oven to 350 levels Fahrenheit (175 degrees Celsius). This step is crucial for ensuring that the enchiladas prepare dinner evenly and completely.

Combine the chicken, onion, bell peppers, black beans, corn, tomatoes, taco seasoning, and cumin in a large bowl. Mix properly.

In a big 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 combine the elements.

Spread about half of cup of the filling down the center of each tortilla. Roll up the tortillas and place them seam aspect down in a 9×13 inch baking dish.

Spread about half of cup of the filling down the center of every tortilla.

Roll up the tortillas and place them seam facet down in a 9×13 inch baking dish.

Bake for 20 minutes, or till 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 within the dish and prime with 1/4 cup of the sour cream chicken enchilada recipe mixture, 1/4 cup of the cheese, and 1/4 cup of the onion.

Roll up the tortilla and place it seam aspect down in the dish.

Repeat with the remaining tortillas.

Pour the remaining enchilada sauce over the tortillas.

Bake for 20 minutes, or till the tortillas are heated through and the cheese is melted.

Serve immediately.

Sprinkle with the cilantro and serve.

Instructions

1. In a large skillet, cook dinner the chicken over medium heat till browned.

2. Add the onion, green pepper, and garlic to the skillet and cook dinner till softened.

3. Stir in the tomatoes, chili powder, cumin, and oregano.

4. Bring to a boil, then cut back warmth and simmer for 15 minutes.

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

6. Spread half of cup of the chicken mixture down the center of each tortilla.

7. Roll up tortillas and place seam side down in a 9×13 inch baking dish.

8. Pour remaining chicken combination over the enchiladas.

9. Sprinkle with cheese.

Sour Cream Chicken Enchiladas

10. Bake for 20-25 minutes, or till bubbly.

Sprinkle with the cilantro and serve.