Ingredients:

• 1 teaspoon chili powder

1/2 teaspoon ground cumin

Ingredients:

– 1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon salt

1/4 teaspoon black pepper

Black pepper is a spice that is created from dried and floor peppercorns. It has a slightly pungent and spicy flavor that may 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 opposite flavors within 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 degrees F (175 degrees C).

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

Instructions:

• Preheat oven to 375 levels 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 purple bell pepper
• 1/4 cup chopped cilantro
• 1 pound cooked chicken, shredded

Instructions:

1. In a big bowl, mix the primary 8 ingredients. Stir in the chicken.
2. To assemble the enchiladas, spoon about 1/2 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 extra cheese, if desired.
6. Serve together with your favorite toppings, similar to sour cream, guacamole, and salsa.

In a large bowl, mix 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 following 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

– half of 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 warmth.

2. Add the chicken and prepare dinner, stirring often, till browned on all sides.

3. Add the onion and bell pepper and prepare dinner, stirring occasionally, till the onion is softened and the bell pepper is barely tender.

4. Stir in the chili powder, cumin, oregano, and salt. Cook for 1 minute, or till fragrant.

5. Stir in the tomato sauce and bring to a boil. Reduce heat to low and simmer for 15 minutes, or till thickened.

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

7. Place a tortilla on a work floor. Spread 1/4 cup of the chicken combination 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 within the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

13. Serve instantly, topped along with your favorite toppings.

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

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

Roll up the tortillas tightly.

Roll up the tortillas tightly, ranging from one end and dealing your method to the opposite.

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

If the tortillas are too unfastened, the enchiladas will crumble whenever you cook them.

If the tortillas are too tight, the filling shall be squeezed out when you prepare dinner them.

The perfect tightness is someplace 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 mixture.

– Sprinkle with one-half of the remaining cheese.

– Repeat layers.

– Pour enchilada sauce excessive.

– Bake at 350 degrees F for 25-30 minutes, or till 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, warm vegetable oil over medium warmth.

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

Stir in chili powder, cumin, oregano, and flour. Cook, stirring continually, until 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 cook, stirring sometimes, until thickened, about 5 minutes. Season to taste with salt and pepper.

Off heat, stir in sour cream.

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

In a medium bowl, whisk together 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 levels Fahrenheit (175 degrees Celsius). While the oven is preheating, prepare a 9×13-inch baking dish by lightly 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 until 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 teaspoon salt

• 1/4 teaspoon black pepper

• 12 corn tortillas

• 1 (12 ounce) container sour cream

• 1 cup shredded cheddar cheese

• 1/2 cup chopped contemporary cilantro

Instructions:

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

2. In a large skillet, heat olive oil over medium heat. Add chicken, onion, and garlic and cook dinner till 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 prepare dinner for 10 minutes, or till thickened.

4. Spread half cup of the chicken combination down the middle of each tortilla. Roll up tortillas and place seam side 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 immediately.

Tips:

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

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

• To freeze the enchiladas, assemble them and bake them as directed. Let cool utterly, then wrap each enchilada individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw in a single day within the fridge, then reheat in a preheated oven at 350 levels F (175 degrees C) for 15-20 minutes, or till heated through.

Bake for 2025 minutes, or until the enchiladas are heated through 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 through. Shred chicken with two forks.

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

4. Spread about 1/2 cup of chicken mixture down the center of each tortilla. Roll up tortillas tightly and place seam facet down within the prepared baking dish.

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

6. Sprinkle with remaining cheese.

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

8. Let stand for five minutes before serving.

Serve the enchiladas sizzling, topped with desired toppings.

– Serve the enchiladas sizzling, topped with desired toppings.