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Before you jump to Cara's White Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about 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 much more green we won’t be able to resolve the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, primarily by making your kitchen 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 ones that happen to be more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.
The kitchen on its own gives you many small methods by which energy and money can be saved. It is reasonably uncomplicated to live green, all things considered. Typically, all it requires is a bit of common sense.
We hope you got insight from reading it, now let’s go back to cara's white chicken enchiladas recipe. To make cara's white chicken enchiladas you only need 15 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Cara's White Chicken Enchiladas:
- You need Meats
- Take 2 lb shredded, cooked chicken. I cook breasts or tenders in a slow cooker, but any kind or method is up to you
- Take vegetable
- Provide 1 can Small can Rotel, I used original. Any variety will work, depending on your level on spice desired
- You need 2 clove garlic, minced. Fresh or jarred is your choice. This goes in with the chicken for the slow cooker
- Take 1/2 cup chopped or sliced onion. Also for the slow cooker. If u don't want to have onion in chicken mixture, Slice large to make removal easier bit still benefiting from flavor
- You need Dairy
- You need 2 packages cream cheese (8oz each). I let mine sit out a few hours to get room temperature
- Use 1 lb Monterey Jack Cheese, shredded. Any Cheese may be used if you prefer something different
- Take 8 oz Small container of sour cream. I used only about half the container
- You need 1 cup milk
- Use other
- Get 1 packages white corn tortillas 20pk
- Prepare 1 salt, pepper, cumin, fajita seasoning, garlic powder. Each is to your own taste & preference. I used the seasonings for the chicken & in the sauce
- Use 3 cup chicken broth
Steps to make Cara's White Chicken Enchiladas:
- Slow cooker: Add chicken broth, onions, garlic, seasonings & chicken. Cover & cook on low 6-8 hrs or high 4 hours.
- Shred cooked chicken & reserve broth. Remove onions if desired. Place chicken in a skillet with 1/2 cup of broth to keep moisture. Simmer on low.
- In a different skillet, add remaining broth, 2 pkgs of cream cheese, 1 can rotel, 1/2 container of sour cream, 1 cup milk & 1/2 of the shredded cheese. Season as desired & keep on medium heat. Stir frequently to help cheeses melt.
- Once the sauce is completely liquid, you can test the flavor to see if more seasonings need to be added. Lower heat to simmer (low)
- Next, spoon about 1/2 cup to 1 cup of sauce over the shredded chicken. Stir & coat well. This will help keep it together when spooning in tortillas.
- Lightly coat the bottom of a 9×13 pan with sauce to prevent sticking & burning during baking.
- Dip one side of tortilla in sauce & lay that side down in baking dish. The dry side is where you will spoon the chicken. Roll up, seam side down. Repeat until you run out of space or chicken, or tortillas!
- Remaining sauce & chicken(if any) now gets poured over the enchiladas. Top with remaining cheese. Bake at 350° for 20 min, covered. Uncover another 10min. Let sit 10-15min before eating. This prevents the sauce from being too runny when serving. Enjoy!
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