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Before you jump to Enchiladas recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.
Healthy and balanced eating encourages a feeling of wellness. We have a tendency to feel way less gross when we increase our intake of healthy foods and reduce our consumption of processed foods. Eating more fresh vegetables helps you feel better than eating a piece of pizza. Sometimes it’s difficult to find wholesome foods for snacks between meals. You can spend several hours at the grocery store searching for the right snack foods to help you feel healthy. Here are a handful of healthy snacks which you can use when you need a quick pick me up.
One of the most popular treats is natural yogurt. Eating natural yogurt in place of a healthy larger lunch just isn’t a good idea. As a treat, however, yogurt is one of the best things you can reach for. Along with calcium, it is a good supply of necessary protein and vitamin B. Easily digestible, yogurt can even help your gastrointestinal system work appropriately depending upon the culture used to make it. Try including some nutritious nuts to unsweetened yogurt for a healthy snack idea. This minimizes your sugar absorption without lowering the taste of your snack.
You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to enchiladas recipe. To make enchiladas you need 7 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Enchiladas:
- Get 2 Package McCormick Enchilada Sauce Mix
- Take 3 cups water
- Prepare 2 can (8 oz) tomato paste
- Take 1 lb ground beef
- Provide 1 lb shredded chicken
- You need 16 corn or flour tortillas
- Take 2 cups shredded cheese
Instructions to make Enchiladas:
- Stir sauce mix, water and tomato sauce in medium sauce pan. Bring to boil. Reduce heat and simmer for 5 minutes or until thickened, stirring occasionally.
- Brown meat in large skillet on medium to high heat. Drain fat. Stir in 1/2 cup of the sauce (1 cup of sauce if doubling beef). If you are making chicken enchiladas, boil chicken for 15 minutes or until fully cooked. Drain and let cool for about 10 minutes. Shred chicken, add in 1/2 cup sauce to chicken. (1 cup of sauce if doubling chicken)
- Dip tortillas into sauce to coat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortilla tightly. Place seam-side down in greased 9x13 baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.
- Bake at 350 degrees for 15 minutes or until sauce is bubbly and cheese is melted.
My time saving trick is to use one base Enchilada spice mix for both the sauce and filling! To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. In their simplest form, authentic enchiladas are simply corn tortillas dipped in a chile sauce and eaten with a fork. They might or might not have a filling and are sometimes topped with a sprinkling of grated cheese or a drizzle of cream.
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