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Before you jump to Easy Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. Each and every family ought to start making changes that are environmentally friendly and they should do this soon. The kitchen is a good starting point saving energy by going much more green.
Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. When you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen on its own offers you many small means by which energy and money can be saved. It is reasonably easy to live green, of course. It’s related to being sensible, usually.
We hope you got benefit from reading it, now let’s go back to easy chicken enchiladas recipe. To cook easy chicken enchiladas you only need 8 ingredients and 12 steps. Here is how you do it.
The ingredients needed to prepare Easy Chicken Enchiladas:
- Prepare chicken breast
- Prepare onion
- Take diced green chile
- Provide shredded cheese
- Get red enchilada sauce
- Take (10) burrito size tortillas
- Prepare garlic salt
- You need pepper
Steps to make Easy Chicken Enchiladas:
- boil chicken breasts until thoroughly cooked
- shred the chicken
- mix green Chile, diced onion, 1/2 lb of cheese and garlic salt/pepper with the chicken
- in casserole dish, pour enough enchilada sauce to lightly cover bottom
- in separate pan, pour half can of enchilada sauce
- coat each tortilla, one at a time, with the enchilada sauce.
- scoop enough chicken mixture into tortilla, roll up
- once you've rolled all 10 tortillas and placed in pan, pour enchilada sauce on top, enough to cover all
- spread other 1/2 lb of cheese on top
- cover with foil, cook at 325 for 25 minutes
- uncover, cook another 6 minutes
- let cool, eat!
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