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Using your best judgment is another one of the many ways you can make healthy decisions from a lunch menu. This can be best accomplished by examining dinner pictures onto a menu. It is also advised that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, then be sure to ask for a reduced amount.
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Even when after taking the aforementioned approaches, you’re unable to locate satisfying healthy meals in your lunch menu, you might choose to order a healthy side dish or drink. Water is an excellent choice, particularly when compared to soda. Salads make excellent side dishes, particularly the ones that are eaten without a salad dressing or dressing salad dressing. Obviously, you are going to want to take more actions to ensure that you decide on a healthy mealbut if you decide to forgo low calories for taste, require extra steps to make sure that you receive some nutrition.
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The ingredients needed to make Green Chicken Enchilada Bake:
- Prepare boneless skinless chicken breast (my package was 3 very large)
- Prepare fresh cilantro - tied together with kitchen twine
- Provide chili powder (I use chipotle chili powder)
- Take sea salt
- You need garlic powder
- Use ground cumin
- Use cayenne pepper (optional)
- Provide enough water and/or chicken broth to cover breasts in pot
- Get large flour tortillas (burrito size)
- You need large can (28 oz) green enchilada sauce
- Get small can (14 oz) green enchilada sauce
- You need shredded cheese - cheddar, monterrey jack and mexi-blends work great but use what you love!
- Prepare sliced black olives (optional)
Instructions to make Green Chicken Enchilada Bake:
- Place chicken and next 5 ingredients in a large pot (6 if using cayenne). Fill with enough broth/water to cover the chicken by about an inch. Cover and bring to a boil over medium high heat. Reduce to medium low and simmer covered for 20 minutes.
- When chicken is done, carefully remove from pot and place on cutting board to rest a few minutes before shredding. Remove cilantro from broth. Leave broth simmering lightly while you shred the chicken.
- Use two forks to pull the chicken apart into shreds. When all the chicken is shredded return to pot. Slowly simmer in broth for 10 minutes more (to infuse with more flavor). Drain chicken in colander And get ready to assemble!
- Assemble your layers! Preheat oven to 350°F. Spray 9x13" baking dish with nonstick spray. Pour 1/2 cup green enchilada sauce from the large can into baking dish. Swirl to coat bottom.
- Place two tortillas on sauce, overlapping in the middle. Spread half of the shredded chicken on top of tortillas. Pour 1/2 of remaining enchilada sauce from the large can over chicken. Sprinkle 1 cup of cheese over sauce.
- Repeat tortillas, chicken, sauce, cheese in same order once more, using the remaining chicken and last 1/2 of large can of sauce.
- Top with last 2 tortillas, tucking edges down into dish on all sides. Sprinkle remaining cheese over top, then pour the entire small can of sauce over cheese to coat evenly. Lastly add black olives, if desired.
- Tent loosely with aluminum foil, ensuring it doesn't touch the cheese on top. Bake in preheated oven for 30 minutes. Remove foil and bake 10 minutes more or until top is golden and bubbly. Let rest about 10 minutes before cutting. Top with desired garnishes, serve and enjoy!
Chicken Enchiladas made from scratch - juicy, cheesy and full of flavour! There's a few components to homemade enchiladas, but it is absolutely worth the effort with flavour Bake from frozen - The enchiladas can be baked from frozen. If assembled separately, I thaw the sauce (quick zap in the. Our favorite red chili chicken enchiladas! Corn tortillas are dipped in red chili sauce to bake in the flavor in this easy chicken enchiladas recipe.
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