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Before you jump to Leftover Chicken Enchiladas with Goat Cheese #2 recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The cooking area is a good starting point saving energy by going more green.
A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.
The kitchen by itself provides you with many small ways by which energy and money can be saved. It is pretty easy to live green, all things considered. Mostly, all it will take is a little common sense.
We hope you got insight from reading it, now let’s go back to leftover chicken enchiladas with goat cheese #2 recipe. To make leftover chicken enchiladas with goat cheese #2 you need 10 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Leftover Chicken Enchiladas with Goat Cheese #2:
- You need rotisserie chicken; shredded
- Use can green enchilada sauce
- You need jars tomatillo salsa
- You need roasted poblano peppers; medium dice
- Use cilantro
- Get sweet corn
- Use diced green chiles
- Provide flour or corn tortillas
- Use log goat cheese
- Get handful crumbled cotija cheese
Instructions to make Leftover Chicken Enchiladas with Goat Cheese #2:
- Combine chicken, salsa, cilantro, poblano, corn, chiles, and goat cheese in a large mixing bowl. Add a large pinch of salt. Mix.
- Cover and bake at 350° for approximately 45 minutes or until chicken is thoroughly reheated.
- Garnish with crumbled cotija.
- Variations; Tequila, roasted bell peppers/onion/tomatoes, potato, roasted corn, habanero, lime
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