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Baked Chicken Enchiladas
Baked Chicken Enchiladas

Before you jump to Baked Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Consume Will Effect Your Health.

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With regards to sitting down to dinner you should additionally think about lean proteins as well as fish such as salmon. You will see that salmon is additionally rich in Omega-3 and other nutrients. Protein is important for your diet, however you do not need to eat a lot, as a 3 ounces is all you truly need. So that you can reduce your fat intake you really should cut off any noticeable fat before you cook the meats.

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We hope you got insight from reading it, now let’s go back to baked chicken enchiladas recipe. To cook baked chicken enchiladas you need 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Baked Chicken Enchiladas:
  1. Prepare 3 boneless skinless chicken breasts
  2. Prepare 1 (8 oz.) pkg. cream cheese, softened
  3. Use 1 cup sour cream
  4. Take 2 cups salsa (I use Pace Picante)
  5. Use 1 can Rotel, drained
  6. Take 1 (8 oz.) pkg. Monterey Jack Cheese
  7. Provide 1 (8 oz.) pkg. Colby Jack Cheese
  8. Prepare 20-25 corn tortillas
  9. Use Toppings: sour cream, green onions
Steps to make Baked Chicken Enchiladas:
  1. Preheat oven to 375 degrees. Cook chicken either in pressure cooker or stovetop with seasonings as desired. Once cooked, drain off juices and add Rotel.
  2. Shred completely and set aside.
  3. Shred cheeses and set aside.
  4. Slice up green onions if desired for topping and set aside.
  5. Combine cream cheese and sour cream until smooth. Add in 1 cup of salsa and 1/2 of each of the cheeses. Mix until well combined.
  6. Fold in the chicken completely.
  7. Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable.
  8. Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes.
  9. Fill each tortilla with a heaping spoonful of filling and roll up; place seam side down in pans. Spoon remaining 1/2 cup salsa over the tops.
  10. Top with remaining cheese.
  11. Bake for 20 minutes or until hot and bubbly.
  12. Enjoy!

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