In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes., Reduce speed to low., Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed., If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.
unsalted butter, cream cheese, confectioners sugar, vanilla

Place water in large bowl., Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour., Thoroughly drain and pat dry., Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200 until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat., Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe)., Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes., When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain., Add herbs and vegetables, reserving 1/2 of the diced tomatoes and toss., Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste., Garnish with remaining diced tomatoes and a few whole mint leaves., Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.
water, hard red wheat, fresh lemon, flat leaf parsley, mint, scallions, tomatoes, cucumber, extra-virgin olive oil, kosher salt, ground allspice, cinnamon, ground black pepper

Combine chicken, sour cream, salt and pepper., Quickly fry 1 tortillas at a time in hot oil (375) to soften., Spoon a heaping tablespoonful of chicken mixture onto each., Spread down center and roll., Place seam side down in an oiled 13 x 9 x 2-inch baking dish., When all tortillas are filled and rolled, spoon over either green chilies or enchilada sauce., Top with cheese., Bake in a 400 oven for 12 to 15 minutes or until cheese is melted and enchiladas are hot.
chicken, sour cream, salt, pepper, corn tortillas, cooking oil, green chiles, shredded white Cheddar, shredded lettuce, cherry tomatoes, sour cream, tortilla chips