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Before you jump to Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone’s active participation. This must happen soon and living in ways more friendly to the environment should become a goal for every individual family. Keep reading for some methods to go green and save energy, generally in the kitchen.
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The kitchen by itself offers you many small methods by which energy and money can be saved. It is reasonably easy to live green, of course. Typically, all it requires is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to chellie mac's rockin' chicken enchilladas ( layer style) recipe. You can cook chellie mac's rockin' chicken enchilladas ( layer style) using 8 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):
- Take 1 packages Corn Tortillas
- You need 2 1/2 cup Shredded Chicken Breast
- Get 2 can Green Enchillada Sauce
- Take 2/3 cup Diced Olives
- Use 2/3 cup Diced Green Chile
- Provide 1/4 cup Diced Jalapeño
- Provide 1/4 cup Diced Onion
- You need 4 cup Krafts Mexican Blend Shredded Cheese
Instructions to make Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):
- Preheat oven 400°.
- Boil 3 - 4 white meat chicken breast. Season with favorite spices ( I use Tony Chachere's Creole Seasoning). After Chicken is cooked thoroughly either shred chicken by simply pulling breast apart strand by strand our finely chopping.
- Pour cans of favorite green enchillada sauce ( I use Las Palmas or Victoria brand) into bowl. Dip corn tortillia's into sauce one by one soaking tortilla layer bottom of 12" X 9" pan.
- Layer Shredded chicken over tortillas. Add, diced chiles, diced jalapeño, chopped onion, olives, cheese and another layer of soaked tortillas. Repeat 2 times. On top, add last layer of tortillas, spread remaining enchillada sauce on top and cover in cheese and remaining olives. Bake for approximately 30 minutes or until top us golden brown. Serve with sour cream and hot sauce.
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