Making Chicken Enchiladas For A Cinco De Mayo Party

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 giant onion, chopped

Ingredients: 1 giant onion, chopped

1 green bell pepper, chopped

Ingredients:

1 green bell pepper, chopped

1 purple 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 floor cumin

Ingredients:

1 teaspoon ground 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 degrees Celsius). This step is crucial for guaranteeing that the enchiladas cook 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 large bowl, mix the chicken, onion, bell peppers, black beans, corn, tomatoes, taco seasoning, and cumin.

Mix nicely. You can use a spoon or your hands to mix the elements.

Spread about 1/2 cup of the filling down the middle of each tortilla. Roll up the tortillas and place them seam facet down in a 9×13 inch baking dish.

Spread about 1/2 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 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 within the dish and high with 1/4 cup of the sour cream chicken enchilada casserole mixture, 1/4 cup of the cheese, and 1/4 cup of the onion.

Roll up the tortilla and place it seam facet down within 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 by way of and the cheese is melted.

Serve immediately.

Sprinkle with the cilantro and serve.

Instructions

1. In a large skillet, prepare dinner the chicken over medium heat until 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 reduce warmth and simmer for quarter-hour.

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

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

Sprinkle with the cilantro and serve.