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Chicken Enchiladas Spanish Rice Fried Cabbage
Chicken Enchiladas Spanish Rice Fried Cabbage

Before you jump to Chicken Enchiladas Spanish Rice Fried Cabbage recipe, you may want to read this short interesting healthy tips about Strength Raising Snacks.

Eating healthy foods tends to make all the difference in how we feel. We have a tendency to feel way less gross whenever we increase our intake of nutritious foods and decrease our consumption of unhealthy foods. A piece of pizza doesn’t make you feel as healthy as consuming a fresh green salad. Sometimes it’s hard to find wholesome foods for snacks between meals. Finding snack foods that will help us feel better and increase our levels of energy often involves lots of shopping and meticulous reading of labels. Why not try one of many following nutritious snacks the next time you need some extra energy?

When searching for a convenient healthy snack, make sure you remember about yogurt. Sometimes people elect to eat yogurt over a nutritious lunch which is not the greatest idea. You cannot beat yogurt whenever it comes to a wholesome snack though. Along with calcium, it’s a good source of protein and vitamin B. Easily digestible, yogurt can actually help your gastrointestinal system work appropriately depending upon the culture used to create it. Yogurt mixes wonderfully with nuts as well as seeds. This minimizes your sugar consumption without minimizing the taste of your snack.

You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to chicken enchiladas spanish rice fried cabbage recipe. To cook chicken enchiladas spanish rice fried cabbage you only need 18 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to cook Chicken Enchiladas Spanish Rice Fried Cabbage:
  1. You need 1 packages white corn tortillas
  2. Use 4 cup minute rice(white rice)
  3. Use 1 lb boneless skinless chicken (shredded)
  4. Get 1 large green bellpepper
  5. Use 1 large white onion
  6. You need 5 cup shredded cheese (premixed bag from store)
  7. Use 10 slice mozzarella cheese
  8. Prepare 10 slice cheddar cheese
  9. Provide 2 packages Lawrys Enchilada Sauce Seasoning Mix
  10. Take 1 head green cabbage
  11. Prepare 4 cup green onion chopped
  12. Use 4 cup black olives chopped
  13. Take 3 clove garlic
  14. Use 3 cup water
  15. Provide 2 can tomato paste (small can)
  16. Use 2 tbsp butter
  17. Use 4 tbsp butter
  18. Get 2 dash garlic salt, cayene pepper, black pepper
Instructions to make Chicken Enchiladas Spanish Rice Fried Cabbage:
  1. Boil boneless skinless chicken in a pot on high heat for 30 min
  2. Let chicken cool off for 15 min and shred into pieces
  3. In a frying pan prepare Lawrys Enchilada Seasoning mix with water directions are on back of package
  4. Cook red sauce on medium heat till thickened and fully stirred take off heat and let cool 15 min.
  5. In a frying pan heat 2 cups cooking oil and fry the corn tortillas till lightly crispy
  6. Set aside corn tortillas on papertowels to drain excess oil and let cool for 10 min they will be hot to touch from the oil
  7. Once tortillas have cooled dip them into the cooled enchilada sauce completely coating both sides
  8. Once coated roll the shredded chicken into the dipped tortillas and make enchiladas
  9. Line up the rolled enchiladas in a baking pan once filled cover the enchiladas in the prepared red sauce
  10. Coat with a layer of the shredded chese and a layer of black olives then repeat with a layer of the sliced mozzarella and cheddar and top with the green onions and more black olives
  11. Bake in the oven at 350 for 45 min to make sure all the cheese is completely melted
  12. For Spanish Rice: pour 4 cup minute rice into a frying pan on medium to high heat with the 4 tablespoons of butter
  13. Dice up the white onion and green bellpepper and the cloves of garlic and add to the minute rice in the pan
  14. Cook rice until browning and add the 2 cups of tomato paste and the 3 cups water
  15. Let rice cook covered for 20 min or until soft
  16. For Fried Cabbage: take one whole head of cabbage and chop into big pieces (when you fry the cabbage the leaves wilt and shrink)
  17. Add the chopped cabbage to a fying pan with the 2 tablespoons of butter garlic salt and black pepper cook on medium heat until lightly browned and tender

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