Here is how green Chile chicken enchiladas will help you in weight reduction
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Before you jump to green Chile chicken enchiladas recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.
You already are aware that the body calls for the heart to be healthy. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already are aware that regular exercise and a healthy lifestyle are important in terms of the total health of your heart. Do you know, however, that there are a number of foods that can help you have a healthy heart? If you want to know which foods to eat to improve your heart health, keep reading.
Fish is probably the best food you can eat. You’re probably already aware of this because your health care provider has instructed you to eat some fish at least two or three times a week. This is especially true for people whose hearts aren’t healthy or doing well. Fish contains lots of Omega 3’s which work to process cholesterol and transform it into healthy energy. Try to eat fish a couple of times during each week.
There are dozens (if not more) of foods that are good for your body. To be sure, the foods discussed in this article can help your body in numerous ways. They are especially wonderful, though, for helping you keep your heart healthy. Try incorporating these foods in your diet on a regular basis. Your heart will benefit greatly!
We hope you got benefit from reading it, now let’s go back to green chile chicken enchiladas recipe. To make green chile chicken enchiladas you need 7 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make green Chile chicken enchiladas:
- Take 2 small cans cream of mushroom
- Prepare 1 small can cream of chicken
- You need 4 chicken breasts
- Take 1/2 cup milk or half and half
- Take 12 green chile with stem and seeds removed
- You need 3 cup shredded sharp cheese or any you prefer
- You need 18 white corn tortillas
Instructions to make green Chile chicken enchiladas:
- boil chicken breasts until completely cooked, let cool and shred.
- clean and chop green Chile
- preheat oven to 350
- add shredded chicken to large pot and lightly season with creole seasoning and mix. add chopped green Chile, and cook over medium heat 3-5 minutes.
- add cans of cream of mushroom and cream of chicken to chicken to green Chile mix. stir in milk until sauce thinned a bit and easier to stir. I like to add a bit of pepper as well.
- spoon about 2-3 tablespoons of sauce on bottom of 13x9 pan, spread thin it just keeps tortillas from sticking. cover bottom with 6 corn tortillas, add sauce, and add desired amount of cheese. repeat layers with remaining tortillas and sauce. I do three layers, sometimes four if I have enough room…. feel free to add extra cheese to top layer.
- bake in oven uncovered for at half an hour or until cheese is nice and bubbly.
- serve with beans, rice, salad, or top with sour cream, lettuce and tomato, or fried egg.
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- can use 1lb ground beef instead, just exclude cream of chicken and add extra can cream of mushroom. can also use yellow corn tortillas, fry until soft in oil before layering in casserole. can be served by individual layers instead of casserole or rolled and covered with sauce.
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