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If you’re looking for a fast snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, for instance is a great snack in the morning hours. Chips and crackers made from whole grains can be fantastic for quick snack foods to eat on the go. Make the change from refined products such as white bread to the healthier whole grain alternatives.
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We hope you got insight from reading it, now let’s go back to shredded chicken enchiladas red or green recipe. To make shredded chicken enchiladas red or green you need 15 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Shredded chicken enchiladas red or green:
- Get 2 large chicken breasts
- Prepare 1/2 C cooked rice
- Prepare 1 onion chopped
- Prepare 2 garlic cloves minced
- Use 1/2 pint sour cream
- Take 2 C shredded cheddar cheese
- Use Tortillas
- You need 1 1/2 Tbs chili powder
- Prepare 1/2 Tbs cayenne pepper
- Provide 1 Tbs parsley
- Prepare 1/2 tsp oregano
- You need 1/2 tsp pepper
- Provide 1/2 tsp salt
- Use FOR RED SAUCE - 15 oz tomato sauce & can of red enchilada sauce
- Prepare FOR GREEN SAUCE -large can green enchilada sauce 28-32oz
Instructions to make Shredded chicken enchiladas red or green:
- Cook chicken in crockpot seasoned with salt and covered with water. Can cook overnight on low or on high about 3 hours
- Cook rice
- Once chicken is done take out and wipe off fat and skin with a paper towel. Shred with a fork or in a blender. Don't shred too fine.
- Preheat oven to 350°
- Heat oil on medium heat in large skillet. Add in onion, garlic, chili powder and cayenne pepper. Stir and cook 1-2 mins
- Add in chicken, rice, sour cream, 1 cup cheese, parsley, oregano and pepper. Stir to combine until cheese melts
- Stir in tomato sauce if making red, or 2 cups of green sauce if making green and the salt stirring to combine.
- Roll mixture into tortillas and arrange in a baking dish. Cover with the remaining green sauce or red sauce. Top with remaining shredded cheese and bake uncovered for 20 mins
- Serve with sour cream, shredded lettuce or diced tomatoes if desired
Spoon mixture evenly into corn tortillas and roll up. Arrange enchiladas in the prepared baking dish. Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about. Add shredded chicken, black beans, chopped onion, and green chiles to a large bowl with a few good shakes of salt and black pepper.
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