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Before you jump to Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.
Healthy eating helps bring about a feeling of wellness. When we eat more healthy meals and a smaller amount of the detrimental ones we generally feel much better. A piece of pizza will not cause you to feel as healthy as consuming a fresh green salad. Selecting healthier food choices can be challenging when it is snack time. Finding snack foods that will help us feel better and enhance our stamina often involves lots of shopping and scrupulous reading of labels. Why not try one of the following healthy snacks the next time you need some extra energy?
If you are not allergic to nuts, try having some almonds! As an all-in-one energy booster, almonds provide many health advantages. These kinds of nuts contain plenty of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan which can often cause you to be sleepy. But when you eat almonds, you do not feel like you need to sleep a while. Alternatively, these nuts help to reduce stress and provide a relaxing feeling throughout your body. Almonds typically give you a general increased feeling of well-being.
A large variety of quick health snacks is easily obtainable. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to chicken enchiladas recipe. To make chicken enchiladas you only need 9 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Chicken Enchiladas:
- Provide boneless, skinless chicken breasts
- Prepare can rotel
- You need can stewed tomatoes
- Use can cream of chicken soup
- Prepare can enchilada sauce
- You need can green Chile diced
- Provide chicken cooking stock
- Provide Your favorite marinade
- Get Corn tortillas shells
Steps to make Chicken Enchiladas:
- Cut chicken breasts in to strips about 1-2 inches thick. Then place in to marinade and let cool for 30 minutes.
- Cut up onion and place in a stock pot with butter. Add chicken and cook until chicken is browned.
- Add soup, rotel, stewed tomatoes, green Chile’s and chicken stock to pot. Let simmer for about 30 minutes.
- Remove chicken from pot and place in a bowl to cool. Shred chicken when cool enough.
- Put heavy whipping cream in small saucepan and warm. Dip corn tortillas in warm cream and fill with chicken and some cheese. Roll up and place in pan with some of the sauce left over from chicken.
- Top with cheese and bake at 350 for 30 minutes or until bubbly. Put just a small amount of enchilada sauce on top if desired. I use the stewed tomatoes and some of the sauce from chicken pot.
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