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Before you jump to Quick and Easy Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.
Eating healthy foods tends to make all the difference in the way we feel. Increasing our intake of well balanced meals while decreasing the intake of unhealthy types contributes to a more balanced feeling. A salad helps us feel much better than a piece of pizza (physically anyway). This is usually a problem, nevertheless, with regards to eating between snacks. Finding goodies that will help us feel better and boost our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try some of the following healthy snacks the next time you need some extra energy?
Just about the most popular snacks is natural yogurt. Often people elect to eat yogurt over a balanced lunch which is not the right idea. Low fat yogurt helps make a fantastic snack, however. Along with calcium, it really is a good supply of aminoacids and vitamin B. Yogurt is typically eaten to help maintain the digestive system because it is so easily digestible by many people. Quick hint: choose unsweetened yogurt and include walnuts or flaxseeds. This decreases your sugar consumption without reducing the taste of your snack.
You do not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to quick and easy chicken enchiladas recipe. You can have quick and easy chicken enchiladas using 8 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Quick and Easy Chicken Enchiladas:
- Take 2 chicken breasts
- Prepare 6 Ortega whole wheat wraps
- Take 1 onion, chopped
- You need 2 tbsp cream cheese
- Take 1 cup tomato sauce, divided
- Prepare 1 guacamole
- Provide 3/4 cup cheese, grated
- Provide 2 tbsp olive oil
Steps to make Quick and Easy Chicken Enchiladas:
- Preheat oven to 350 ℉. Grease a 9 x 13 inch baking pan and put aside.
- Cut chicken into small pieces. Then in a large skillet add olive oil, onion and chicken. (I actually pre-cooked the chicken and shredded it beforehand to make this step easier).
- Add cream cheese and 1/3 cup tomato sauce to the skillet, stirring occasionally until creamy.
- Add the chicken mixture to the center of each wrap. Add a tablespoon of guacamole on top of the chicken mixture. Roll wraps and place into baking pan.
- Spread the rest of the tomato sauce on top of the wraps.
- Top with cheese and bake for 15 minutes or until cheese is melted.
If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapenos. In a medium, non-stick skillet pan over moderate heat, cook the chicken until is no longer pink and the juices run clear.
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