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Before you jump to Cream Cheese Enchiladas recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
We all know that consuming healthy meals can help us truly feel better in our bodies. Increasing our daily allowance of sensible foods while lowering the intake of unhealthy types plays a part in a more balanced feeling. A salad helps us feel much better than a piece of pizza (physically at any rate). This is usually a problem, nonetheless, with regards to eating between snacks. Finding snacks that will help us feel better and increase our levels of energy often involves lots of shopping and painstaking reading of labels. Here are a handful of healthy snacks that you can use when you need a quick pick me up.
Foods made from whole grains are excellent for a easy snack. A bit of whole wheat toast, for instance is a great snack in the morning hours. Chips and crackers created from whole grains can be fantastic for quick snacks to eat on the go. Whole grains are usually better than highly processed grains included in white bread.
A large selection of instant health snacks is easily available. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to cream cheese enchiladas recipe. To cook cream cheese enchiladas you only need 11 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Cream Cheese Enchiladas:
- You need 12 Flour Tortillas
- Take 2 Large cans green enchilada sauce
- Prepare Chicken Mixture
- Use 8-10 Chicken Breasts, Boneless, Skinless
- You need 2 packs Cream Cheese
- You need 1 can green chiles
- Take 1 lb Shredded Cheese (Monterrey Jack)
- You need 1 can Rotel diced tomatoes
- Prepare Toppings
- Take 1 lb Shredded Cheese (Monterrey Jack)
- Use Chives
Instructions to make Cream Cheese Enchiladas:
- Preheat oven to 400 degrees
- Boil chicken until done and flavor that broth!! (I add one whole onion, garlic, jalapeños, garlic powder, onion powder, salt, pepper, & knorr tomato bouillon - I use a scoop of broth for the mixture, also for my Mexican rice on the side)
- Place chicken in separate bowl. shred it. add mixture ingredients: Cream cheese, cheese, green chiles, rotel tomatoes, & I add about 1/3 cup of the broth to the mixture (optional). Mix well.
- Add both cans of enchilada sauce in separate bowl and dip one tortilla until fully covered in sauce
- Lay tortilla into baking dish and place mixture into the middle
- Roll that sucker up and place in baking dish seam side down. Repeat for each tortilla.
- (This should make 2 pans full) Top pan(s) with remaining sauce, shredded cheese, & chives. (My family likes Olives on top, I don't 😜) Get creative!
- Bake for about 20 mins, remember everything is already cooked, youre just melting all of the cheeses. 👍 Enjoy!! (Make sure to put that bomb broth to use with some Spanish Rice!)
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