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Everyone knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper amount of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we need to do. Working out at the gym isn’t something people want to do when they get off from work. People crave junk food, not veggies (unless they are vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super hard work. If you are persistent you’ll get all of the activity and healthy food choices you need. Here are some tips to be as healthful as possible.
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We hope you got insight from reading it, now let’s go back to salsa chicken enchiladas my way recipe. To cook salsa chicken enchiladas my way you need 17 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Salsa chicken enchiladas my way:
- Get 1/2 cup sour cream
- You need 1/2 block cream cheese softened
- You need 1/2 cup mild salsa
- Provide 1/2 cup red enchilada sauce
- Provide 1 (4 oz) can diced green chiles
- Take 4 cups taco cheese blend
- Use 1 pack McCormick fajita seasoning mix
- Get salt, pepper and garlic powder
- You need Vegetable or olive oil
- You need 4 chicken breasts
- Take 11/2 cups mild verda salsa
- Get 1 1/2 cup green enchilada sauce
- Take 1/2 cup corn (optional)
- Take 1/2 cup black beans rinsed and drained (optional)
- Provide 14 mission flour tortillas soft taco size
- Prepare Dried Cilantro
- Use Extra Sour cream or salsa for topping
Instructions to make Salsa chicken enchiladas my way:
- Pre heat oven to 375 degrees
- Coat chicken in a little oil and coat in fajita seasoning, little salt, pepper and garlic powder and bake or air fry till done and dice up
- Heat and lightly brown each tortilla in a dry hot skillet for 10 to 15 seconds on each side and stack and wrap up in foil
- Spray two 13×9 inch baking dishes with cooking oil and add 1/2 cup salsa verda to the bottom of eash dish
- Mix 1/2 cup sour cream, 1/2 cup salsa, 1/2 cup red enchilada sauce, 1/2 block cream cheese and green chiles.
- Mix in chicken and 1 cup of cheese. At this time if you want add in black beans and corn
- Fill tortillas with filling about 1/3 cup filling and roll up and
- Place seem side down and mix 1/2 cup of salsa verda and 1/2 cup green enchilada sauce and pour on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish lightly sprinkle on cilantro
- Bake uncovered for 35 minutes
- Top with sour cream and a little salsa if wanted and enjoy !
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